2 small heads of broccoli, with stems
1 medium shallot, minced
1 tbsp. olive oil
1 tbsp. minced ginger
3 to 4 cups vegetable broth
1 tsp lemon zest
2 tbsp. lemon juice
1/4 tsp salt
1/4 cup coconut milk
Preheat over to 400 degrees F. Remove broccoli florets from the stems and cut into small pieces. Peel the stems, discarding the outside, then dice stems and set aside. Toss with 1/2 tbsp. olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.
While the broccoli is roasting, heat olive oil over medium low in a medium stock pot. Add in minced shallot. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute. Stir in the broccoli stems followed by 3 cups of broth, lemon zest, juice and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.
Add in the roasted broccoli, reserving a few smaller pieces for topping the soup. Transfer to a blender puree the soup. If soup is to thick, add enough vegetable broth to thin it down to a good consistency. Transfer soup back to the pan and add in the coconut milk, Heat the soup over low until ready to serve. Divide into two bowls and top with saved roasted broccoli, sesame seeds, scallions and extra coconut milk.