Broccoli and Ginger Soup
Cruciferous Vegetables such as Broccoli: Especially lightly
cooked or sprouted broccoli, contain Vitamins A, C, and E, as well as
sulforaphane, a sulphur-rich compound that’s been shown to have numerous immune boosting health benefits. With a high concentration of antioxidants, ginger is a powerful anti-inflammatory addition to your diet as well as being fantastic at reducing nausea.
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Broccoli and Ginger Soup
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
- 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 mins 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 yogurt 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
