Cozy up with this warm, creamy Broccoli Ginger Soup, perfect for chilly winter days. It’s a nourishing blend of broccoli, ginger, and spices that’s both healthy and comforting. Simple to make, this recipe will quickly become a winter favorite!

Preparation Time:Â 15 minutes
Equipment You'll Need:
Large pot
Hand blender or countertop blender
Cutting board and knife
Measuring spoons
Nutrition Information (per serving):
Calories:Â 215 kcal
Carbs:Â 28g
Protein:Â 10g
Fat:Â 7g
Ingredients – Serves 4:
1 tbsp coconut oil
7 oz. (200g)Â leeks, chopped
2 tbsp ginger, chopped
2 broccoli heads, florets
1 large potato, peeled and chopped
1 tsp turmeric
1 tbsp sesame oil
6.3 pts. (3L)Â vegetable stock
6 tbsp natural yogurt (or dairy-free option)
6 tsp sunflower seeds
Instructions:
1. Heat the Base:In a large pot, heat the coconut oil over medium heat. Add the chopped leeks and cook for 5–6 minutes until softened.
2. Add Vegetables and Spices: Stir in the ginger, broccoli florets, potato, turmeric, sesame oil, and vegetable stock. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes until the vegetables are tender.
3. Blend the Soup:Remove from heat and blend the soup with a hand blender until smooth and creamy. Adjust seasoning with salt and pepper as needed.
4. Garnish and Serve:Portion the soup into bowls, top with a dollop of yogurt, and sprinkle with sunflower seeds for added texture. Serve warm and enjoy!
Storage: Store in the fridge for up to 5 days or freeze in portions for up to 3 months.
Cozy up with this creamy Broccoli Ginger Soup and share your creations with us on social media @fitandnu. Looking for more seasonal recipes? Check out our January-February Recipe Pack, featuring 58 delicious recipes for every meal of the day, including hearty soups, comforting mains, and satisfying snacks!
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