Perfect for meal prep, this easy and zingy broccoli and ginger soup recipe, can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

Easy Broccoli and Ginger Soup Recipe
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Perfect for meal prep, this easy and zingy broccoli and ginger soup recipe, can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Easy Broccoli and Ginger Soup Recipe
Print Recipe
Perfect for meal prep, this easy and zingy broccoli and ginger soup recipe, can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Servings Prep Time Cook Time
6serves 5minutes 10minutes
Servings Prep Time
6serves 5minutes
Cook Time
10minutes
Ingredients
  • 1 tbsp coconut oil
  • 200 grams leeks chopped
  • fresh ginger thumb sized, grated
  • 2 broccoli head, cut into florets
  • 1 potato peeled, chopped
  • 3 grams turmeric
  • salt
  • 1 tbsp sesame oil
  • 6 cups vegetable stock/broth
  • 100 grams plain Greek yoghurt
  • 50 grams sunflower seeds
Servings: serves
Ingredients
  • 1 tbsp coconut oil
  • 200 grams leeks chopped
  • fresh ginger thumb sized, grated
  • 2 broccoli head, cut into florets
  • 1 potato peeled, chopped
  • 3 grams turmeric
  • salt
  • 1 tbsp sesame oil
  • 6 cups vegetable stock/broth
  • 100 grams plain Greek yoghurt
  • 50 grams sunflower seeds
Servings: serves
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 mins 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.
Recipe Notes

*For a vegan, dairy free option use coconut yoghurt or other dairy free option.

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