Broccoli Ginger Soup
This superfood-packed vegan gluten-free soup may become your new favorite for any season. It's delicious and can be made in under 15 minutes. This soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Equipment
Ingredients
- 1 tbsp coconut oil
- 7 ounces leeks chopped
- 2 tbsp ginger chopped
- 2 heads broccoli florets
- 1 large potato chopped
- 1 tsp tumeric
- 1 tsp salt Himilayan salt preferred
- 6 cups bone broth Vegetable broth if vegan
- 6 tbsp non-dairy yogurt
- 6 tsp sunflower seeds
Instructions
- Heat the coconut 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, and broth.
- 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 or put in a Vitamix blender.
- Season to taste with salt and freshly ground black pepper.
- Serve topped with non-dairy yogurt and sunflower seeds.
Nutrition
Calories: 235kcalCarbohydrates: 31gProtein: 15gFat: 3gSaturated Fat: 2gCholesterol: 1mgSodium: 300mgPotassium: 1233mgFiber: 8gSugar: 6gVitamin A: 1814IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 6mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 197mgVitamin E: 4mgVitamin K: 223µgCalcium: 152mgCopper: 1mgFolate: 171µgIron: 4mgManganese: 1mgMagnesium: 87mgPhosphorus: 304mgSelenium: 10µgZinc: 2mg
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