Broccoli & Ginger Soup

Serves 6
179
0kCal
8
0Protein
20
0Carbs
7
0Fat
Total Time25 min.Servings6 servings
Back to school winter soup. It's that time of year ago and I'm sorry to say but by looking at that window today our Irish Summer is gone, hopefully we will get an Indian summer for a few weeks in September. But for now here's a mouth-watering soup to tantalise your taste buds.

Ingredients

  • 1 tbsp. coconut oil
  • 7 oz. (200g) leeks, chopped
  • 2 tbsp. ginger, chopped
  • 2 broccoli heads, florets
  • 1 large potato, peeled, chopped
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1 tbsp. sesame oil
  • 6 cups (3 litres) stock
  • 6 tbsp. natural yogurt (or dairy free option)
  • 6 tsp. sunflower seeds

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.
  7. Enjoy!

Notes

GF - GLUTEN FREE
MP - MEAL PREP/FREEZER FRIENDLY
V- VEGETARIAN FRIENDLY
Recipe
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