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–+ servings

Broccoli & Ginger Soup

This fragrant and tasty soup is super easy to whip up!
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Prep Time 5 minutes
Cook Time 10 minutes
Course dinner
Cuisine Chinese
Servings 6 people
Calories 179 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 200 g leeks chopped
  • 2 tbsp ginger chopped
  • 2 broccoli heads florets
  • 1  large potato peeled & chopped
  • 1 tsp ground tumeric
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 6 cups (3 litres) stock
  • 6 tbsp natural yoghurt (or dairy free option)
  • 6 tsp sunflower seeds

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.
  • Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.
  • Bring to a boil, reduce the heat and simmer for 10 minutes until the vegetables are soft.
  • Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper.
  • Serve topped with yoghurt and sunflower seeds.
  • The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Calories: 179kcalCarbohydrates: 20gProtein: 8gFat: 7g
Keyword Broccoli
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