Meatless Monday’s: Broccoli & Ginger Soup

This soup is a delightful blend of fresh, earthy broccoli, and the zesty kick of ginger, perfectly complemented by the subtle warmth of turmeric. Imagine sautéed leeks mingling with tender broccoli florets and creamy potatoes, all simmered together in a rich vegetable stock until wonderfully soft. A quick blend transforms this medley into a silky, smooth soup, topped off with a dollop of natural yogurt and a sprinkle of crunchy sunflower seeds for that extra bit of texture. It's a nourishing, flavor-packed bowl that's perfect for any time you need a little comfort and a lot of taste.

What You Need

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 liters) stock
6 tbsp. natural yogurt (or dairy free option)
6 tsp. sunflower seeds

Directions

Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softned.
Add in the ginger, broccoli florets, chopped potato, tumeric, salt, sesame oil and stock.
Bring to a boil, reduce the heat and simmer for 10 minutes 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.
Makes 6 servings.

Calories per serving: 179
Fats per serving: 7 grams
Protein per serving: 8 grams
Carbohydrates per serving: 20 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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