Creamy Broccoli and Ginger Soup Recipe
A delicious plant-based soup that’s rich in antioxidants and boosts immunity
There’s nothing like enjoying a warm and creamy soup on a cold winter’s day. That’s why this week, we’re sharing one of our favorite nutrient rich recipes: Creamy broccoli and Ginger Soup.
Not only is this soup delicious and easy to prepare, it’s also packed full of nutrients and the ginger provides an added boost to immunity. Let’s face it, we can all benefit from an additional boost to our immunity in the context of a global pandemic.
Ingredients (serves 6)
- 1 tbsp. of coconut oil
- 7 oz. of chopped leeks (200g)
- 2 tbsp of chopped or minced ginger
- 2 broccoli head florets, chopped
- 1 large potato, peeled and chopped
- 1 tsp. of turmeric
- 1 tsp. of salt
- 1 tbsp. sesame oil
- 6 cups of vegetable stock (we recommend one that is low sodium)
- 6 tbsp. of yogurt (option to sub dairy-free yogurt)
- Optional 6 tsp. of sunflower seeds as a garnish
Directions
Prep time is about 5 minutes and cook time is about 15 minutes, for a total of about 25 minutes.
1. Heat the coconut oil in a large pot over medium heat while chopping up the veggies.
2. Add the chopped leeks and cook for around 5–6 minutes or until the leeks are slightly softened.
3. Add the chopped ginger, broccoli florets, and potato.
4. Stir the ingredients around for 1–2 minutes and then add the turmeric, salt, and sesame oil.
5. Stir for another 2–3 minutes before adding the vegetable stock and bring the mixture to a boil.
6. Once boiling, reduce the heat and simmer for about 10 minutes or until all the vegetables are soft.
7. Turn off the heat and use a hand blender to blend the soup to a creamy consistency.
When you’re ready to serve the soup, drizzle a little yogurt on top with a spoon and then top each bowl with sunflower seeds and a little bit of salt and freshly ground black pepper. Leftovers can be stored in the fridge for up to 5 days.
Alternatively, you can omit the yogurt and sunflower and store the soup in the freezer, after it fully cools to room temperature, in freezer safe containers for up to 3 months.
We’d love to know what you think of the recipe! Also, if you enjoyed it, considering sharing it with a friend! Bon appétit!
