Broccoli and Ginger Soup

Prep Time10 mins
Active Time20 mins
Course: Soup
Keyword: ,NourishingFoods, HealthyDinners, Pregnancy Nutrition
Yield: 6
Author: The Pregnancy Pantry

Materials

  • 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

This ginger and broccoli soup is perfect for those long dark days, either for a warming lunch with a toasted sourdough bread. Alternatively have as a main in the evening. It’s packed full of goodness. and I especially love the sunflower seeds sprinkled on top for a little added crunch.

What are the magic ingredients?

Broccoli – especially lightly cooked or sprouted broccoli, contain Vitamins A, C, and E, as well a sulphur-rich compound that’s been shown to have numerous immune boosting health benefits.

Vitamin A is essential for healthy eyes, healthy skin and mucous membranes – the lining of our nose and throat, as well as fighting off infections. E Vitamins keep our cell walls healthy and they’re excellent at preventing harmful substances entering our body and damaging it.

Ginger and Broccoli Soup -the perfect winter warmer

Its worth noting that Vitamin C is a water soluble vitamin which means that their nutrient value will be depleted when cooking in water.

Do you remember the over cooked soggy cabbage and spinach of yesteryear? Chances are most of the good stuff was lost in the water and poured down the sink. This is why I love throwing raw kale and spinach straight into my smoothie maker.

The incredible health benefits of ginger

Ginger and Broccoli Soup -the perfect winter warmer

With a high concentration of antioxidants, ginger is a powerful anti-inflammatory addition to your diet. As well as being fantastic at reducing nausea. Ginger has been used since ancient times as a traditional remedy for gastrointestinal complaints. The most active ingredients in ginger are the pungent principles, particularly gingerols and shogaols. Reducing gas and improving digestion. It has been used in the treatment of relieving pain, reducing inflammation, helping with cold symptoms and even supporting our cardiovascular health.

Despite the health benefits of ginger; it must be noted that whilst ginger tea appears to be safe during pregnancy with up to 3 cups a day in that safe range; if you’re close to labour and have a history of miscarriage or bleeding during pregnancy; avoid drinking ginger tea.

The Power of Turmeric

Ginger and Broccoli Soup -the perfect winter warmer

I’ve seen a few articles in recent years ( google has a lot to answer for) regarding the safety of turmeric in pregnancy. So is it safe? Essentially yes, turmeric is safe to use when adding to cooking, although it’s not recommended that you take as a supplement when pregnant. I know a few people that take it as a supplement and I have in the past ( not when pregnant ) and its fantastic at easing digestive problems, reducing inflammation and providing your body with powerful antioxidant properties. However during pregnancy just stick to fresh or ground turmeric.

Ginger and Broccoli Soup -the perfect winter warmer

Broccoli and Ginger Soup

Ginger and Broccoli Soup -the perfect winter warmerThe Pregnancy Pantry
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Servings 6

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
Keyword ,NourishingFoods, HealthyDinners, Pregnancy Nutrition

Leave a Reply