Turmeric Ginger Broccoli Soup
Servings: 8 peoples
Cost: $7
Ingredients
- 1 small head of garlic
- 1 small head of broccoli, chopped into small florets
- 1 small head of cauliflower, chopped into small florets
- ¼ cup olive oil
- 2 small onions, chopped
- 32 fl oz hot vegetable stock, either homemade or use store-bought
- 1 can full-fat coconut milk
- 1 tsp curry spice
- 1 Tbsp fresh ginger, minced
- ½ tsp turmeric
- ¼ cup pumpkin seeds
- 3 Tbsp hemp seeds
- Handful fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Remove the top of the garlic head to expose all the cloves.
- Place the broccoli, cauliflower, and garlic on a sheet pan and drizzle olive oil over it. Use half of the oil.
- Bake the vegetables for 20-25 minutes and don’t forget to toss them few times in between.
- Once the vegetables start to caramelize and brown, remove them from the oven.
- Prepare the onions by frying them in olive oil in a large pan for 4-5 minutes. Take them off the heat once they become translucent.
- Add the roasted vegetables and the cooked onions to a large pot. Next, add the vegetable stock, coconut milk, curry, ginger and turmeric. Bring it to a boil and simmer for five minutes.
- Next add pumpkin seeds, hemp seeds, and parsley. Continue to simmer for two more minutes.
- Once it is cooked, remove the pot from heat. Use an immersion blender to puree the soup. You can keep it chunky or blend it into a smooth puree based on your preference.
- Season the soup with salt and pepper as per taste.
- Pour it into individual soup bowls. Garnish with pumpkin and hemp seeds for extra crunch. Since the seeds add a delicious crunch, you do not even need toasted bread to go with this soup. Not only are the seeds low-carb ingredients, but they also add an interesting texture to the soup.
- Serve and enjoy the soup while it is still hot!