Broccoli Soup with Ginger & Lemon
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.
Servings: 4
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
- In a large saucepan, heat the sesame oil over medium heat. Add the garlic, green onions, and ginger; cook and stir for 1 minutes.
- Add the broccoli and 1 cup of the water. Increase heat to medium-high, cover, and cook for 1 minute.
- 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.
- Transfer the contents of the pan, along with 1 cup remaining water, to a blender. Puree until smooth, then return mixture to pan.
- 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.
- If desired, serve sprinkled with sesame seeds and drizzled with extra sriracha.