Broccoli & Ginger Soup
Nourish your body from the inside out with this vibrant Broccoli and Ginger Soup. Packed with gut-friendly ingredients like anti-inflammatory ginger and turmeric, and fiber-rich broccoli, this soup is a delicious way to support your digestive health. A creamy, comforting, and wholesome meal that's easy to prepare.
Avg. Recipe Cost (US)
$8.70
Avg. Recipe Cost (UK)
£4.40
Nutritional Information (approx)
- Calories: 540 kcal
- Protein: 20 g
- Fats: 20 g
- Carbs: 70 g
- Fibre: 10 g
Tags
Vegetarian Dairy Free Vegan Gluten Free Lunch Dinner
Ingredients
- coconut oil - 1 tbsp.
- leeks - 7 oz. (200g) (chopped)
- ginger - 2 tbsp. (chopped)
- broccoli heads - 2 (florets)
- large potato - 1 (peeled
- chopped) -
- turmeric - 1 tsp.
- salt - 1 tsp.
- sesame oil - 1 tbsp.
- stock - 6 cups (3 litres)
- natural yogurt (or dairy-free option) - 6 tbsp.
- sunflower seeds - 6 tsp.
Preparation Instructions
- 1. Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.
- 2. Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.
- 3. Bring to a boil, reduce the heat and simmer for 10 minutes until the vegetables are soft.
- 4. Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper.
- 5. Serve topped with yogurt and sunflower seeds.
- 6. The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.