Broccoli and Turmeric Soup

This broccoli and turmeric soup ticks all the boxes: delicious, packed with vegies, full of good fats and very nourishing. It’s great for lunch or dinner and freezes well, so it’s nice to make a big batch then store the extra (in single-serve containers) in the freezer until you need them.

vegetable cream soup

This week my younger sister had some dental work done (the poor little thing!) and is on a liquid-only diet for a few weeks. When I heard she was living on yoghurt and mashed potatoes, I offered to cook her some soup – isn’t homemade soup always so comforting? (Okay, and the big sister in me wanted to sneak some vegies into her diet. But to be fair, at her age (20) I was living off fast food and frozen meals so I’m not judging!)

I couldn’t decide on just one, so I decided to make three that I love. Below is my favourite – broccoli and turmeric – and the recipes for the others are at the bottom of this post.

It’s absolutely delicious – enjoy!

BROCCOLI AND TUMERIC SOUP
Makes 6 serves (1½ cups each)

Ingredients

2 large heads broccoli
1 head of cauliflower
1 brown onion
1 litre bone broth or chicken stock
Juice of half a lemon
2 teaspoons minced garlic
200ml coconut cream
Ghee or coconut oil
Turmeric powder
Salt and pepper

Method

  1. Chop broccoli, cauliflower and onion into pieces.
  2. Heat a few tablespoons of ghee or coconut oil in a large pot on medium heat.
  3. Add vegetables, garlic, a few big shakes of turmeric powder, and salt and pepper to taste then mix well.
  4. Cook everything until soft (approx 15 mins), with the lid on but stirring a few times.
  5. Once the vegies are soft, add the stock and lemon juice.
  6. Bring to the boil then let sit off the heat for 10-15 minutes.
  7. Once cooled, use a stick blender (easiest) or transfer to a blender/food processor then blend until smooth.
  8. Stir through coconut cream and enjoy!

Notes

  • Feel free to play around with the vegetables in this recipe – eg. a leek instead of the onion tastes beautiful.
  • Optional: serve with fresh herbs (eg. parsley or coriander) on top.

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