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Broccoli Soup with Ginger & Lemon {V, GF, easy)

This silky vegan broccoli soup with ginger and lemon is a bowl of delicious, feel-good food! It is quick and easy to make and loaded with nutrition.

a pottery bowl filled with vegan broccoli soup

I have the flu. It’s not pretty.

I’m a terrible patient, largely because I am so impatient. Doctors’ orders annoy me, and since I am reluctant to see my general practitioner, the closest doctor is Kevin, so I take my irritation out on him.

This particular bout of illness was following my usual cycle; it’s akin to the five stages of grief, although I usually remain stuck at stage one (denial-denial-more denial). But two days of fever prompted me towards acceptance. I cancelled my classes and went to bed–for a bit. Then I got hungry, so I made this soup (I told you, I am a terrible patient).

I knew exactly what I wanted to make, and it wasn’t chicken noodle. Instead, a bright green bowl of broccoli soup, lively with fresh ginger and lemon, as well as a kick in the pants from garlic and my favorite Asian hot sauce, sriracha.

close up of pureed broccoli soup in an artisan pottery bowl

This broccoli soup is a far cry from the flour, cream, and cheddar cheese-laden versions found in buffets and college cafeterias. It has a velvety texture, yes, but no heaviness, and it sings with bold flavor. I’ve downed two bowls and feel worlds better already.

Do not wait until you are under the weather to make it!

Yield: 4

Broccoli Soup with Ginger & Lemon

a pottery bowl filled with vegan broccoli soup

This silky vegan broccoli soup with ginger and lemon is a bowl of delicious, feel-good food! It is quick and easy to make and loaded with nutrition.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon toasted (dark) sesame oil
  • 4 cloves of garlic, chopped
  • 4 green onions, ends trimmed, roughly chopped
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4 cups roughly chopped broccoli (florets and some stems)
  • 4 cups water, divided
  • 4 packed cups pre-washed baby spinach leaves
  • 1 teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sriracha or hot sauce/pepper of choice
  • Optional: toasted sesame seeds, additional sriracha, additional sesame oil

Instructions

  1. In a large saucepan, heat the sesame oil over medium heat. Add the garlic, green onions, and ginger; cook and stir for 1 minutes.
  2. Add the broccoli and 1 cup of the water. Increase heat to medium-high, cover, and cook for 1 minute.
  3. Add the spinach, re-cover, and cook 1 minute longer or until spinach is just wilted. Remove pan from heat and let stand, covered, for 5 minutes.
  4. Transfer the contents of the pan, along with 1 cup remaining water, to a blender. Puree until smooth, then return mixture to pan.
  5. Whisk the remaining water, salt, lemon juice, and sriracha into the soup (add more water if too thick). Reheat over medium-low heat until hot, about 5 minutes. Adjust the salt and pepper to taste.
  6. If desired, serve sprinkled with sesame seeds and drizzled with extra sriracha.

Did you make this recipe?

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Rebekah

Tuesday 18th of March 2014

Can I make this with homemade (zero salt) chicken broth or would that ruin the flavor? I boiled a carcass last night for 4 hours so I could have fresh chicken broth today (I have the flu) but this looks like a very powerful healing soup so I don't want to ruin the flavor or the effect!

Camilla

Tuesday 18th of March 2014

Rebekah, I think this would be AMAZING with homemade broth. So many healing benefits to the broth, then combining with the veg...should be wonderful! I hope you feel better soon!

Power Hungry via Facebook

Monday 4th of March 2013

Yay, so glad you enjoyed it, Nick!

Nick Filler via Facebook

Sunday 3rd of March 2013

Finally made this for dinner tonight. Apparently, it's also great for people who don't have the flu ;-)

LeAnn

Wednesday 27th of February 2013

wow This is a keeper! I believe the quick cook time must save the integrity (nutrients) of the spinach and broccoli. Next time I will double the recipe, I only got two cereal-size bowls. Thank you!! LeAnn

Camilla

Thursday 28th of February 2013

So glad you enjoyed it, LeAnn! Really, only two bowl? With 4 cups water and 4 cups of broccoli? Maybe I had really juicy broccoli :)

Laura

Friday 22nd of February 2013

Impressive colour. 9 year old is thinking we should try it (she is home sick today)minus the sriracha sauce. Hope you are feeling better. Your Swedish split pea soup is a fav in our household too.

Camilla

Friday 22nd of February 2013

Laura, i am so impressed that this appeals to your 9 yr old--what a grown up palate!

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