Broccoli & Ginger Soup

Online Recipe Book by Jade Mottley

Serves: 6

Prep: 5 mins

Cook: 10 mins

Nutrition per serving:

179 kcals 7g Fats

20g Carbs 8g Protein

  • Gluten Free

  • Vegetarian

  • Quick Meal (under 30 minutes)

  • Meal Prep / Freezer Friendly


  • 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 yoghurt (or dairy free option)

  • 6 tsp. sunflower seeds


  1. Heat the oil in a large pan over medium heat

  2. Add the leeks and cook for around 5-6 minutes, until leeks are softened

  3. Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock

  4. Bring to a boil, reduce the heat and simmer for 10 mins until the vegetables are soft

  5. Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper

  6. Serve topped with yoghurt and sunflower seed

  7. The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months

Have you tried this recipe? I'd love to know your feedback! Leave me a message in the comments and share your creations on social media by tagging me @Jademottley #OnlineRecipeBook

© 2019 by Jade Mottley.