2 heads broccoli
dashi or vegetable stock – enough to cover
1 bunch parsley leaves
50ml sesame oil
50ml sesame seeds
soy sauce – to taste
salt – to taste
white pepper – to taste
quinoa & walnut sourdough
bonito flakes – 2 loose handfuls
kombu – 1 piece cut 20cm long
Place kombu in a stock pot with 2L water, bring to the boil and add bonito flakes. Take off the heat and allow to sit for 2 minutes. Then, strain out kombu and bonito flakes and reserve liquid.
Put a large pot on high heat for 5 minutes to get the bottom ripping hot. Throw in your spinach and parsley and 50ml of water. Stir continuously to wilt, then remove from heat and place on a tray in the fridge to cool rapidly and reserve.
Dice broccoli into large pieces and simmer in stock until very soft (20-30mins). It will lose its bright green color but that’s okay – that’s why we have the spinach and parsley. Add broccoli with the cooking liquid, plus the spinach and parsley to a blender and blend on high until completely smooth. Season with salt, pepper and soy to your liking.
Toast sesame seeds in pan on low heat until golden brown tossing every few minutes. Add sesame oil and season generously with flaky sea salt. Take off heat and reserve in bowl.
Ladle soup into bowl, garnish with toasted sesame seeds and their oil. and serve with fresh quinoa and walnut sourdough.