Broccoli & Ginger Soup
Broccoli & Ginger Soup
Ingredients
- 1 tbsp coconut oil
- 7 oz leeks chopped, 200g
- 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 stock 3 litres
- 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.
Nutrition
Calories: 213kcalCarbohydrates: 30gProtein: 9gFat: 9gSaturated Fat: 3gCholesterol: 3mgSodium: 1413mgPotassium: 931mgFiber: 7gSugar: 8gVitamin A: 2334IUVitamin C: 192mgCalcium: 147mgIron: 3mg
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