Dive into a bowl of pure comfort with this Creamy Ginger Turmeric Broccoli Soup! It’s a vibrant, nourishing blend that packs a flavorful punch, thanks to zesty ginger and earthy turmeric. This soup is incredibly easy to whip up on a busy weeknight, delivering a powerhouse of nutrients in every spoonful. Don’t let its earthy green hue fool you; this is a soup the whole family will love. For a milder color, feel free to swap in cauliflower for a creamy, golden-hued version!
Ingredients
• SERVES: 4 | PREP TIME: 5 minutes | COOK TIME: 25 minutes
• 3 tablespoons / 45 ml coconut oil or avocado oil
• 1 small white onion, sliced
• 2 cloves garlic, minced
• 5 cups / 420 g broccoli florets
• 1 13.5 oz / 400 ml can full-fat coconut milk
• 1 ½ cups / 355 ml chicken bone broth
• 1 2-inch / 5 cm piece fresh ginger, peeled and minced
• 1 ½ teaspoons turmeric powder
• ¾ teaspoon fine sea salt
• ⅓ cup / 55 g collagen peptides, optional
• ¼ cup / 40 g sesame seeds, for garnish
Instructions
1. Melt the oil in a large frying pan or Dutch oven over medium heat. Add the onion and garlic and cook until translucent, about 10 minutes.
2. Add the broccoli, coconut milk, broth, ginger, turmeric, and salt. Bring to a simmer, then cover and cook for 15 minutes, or until the broccoli is tender.
3. Carefully transfer the broccoli mixture to a high-speed blender. Add the collagen, if using, and blend until completely smooth.
4. Divide the soup among 4 bowls, top each with 1 tablespoon of sesame seeds, and enjoy!
Nutritional Information
• Per 1-cup / 240-ml serving, made with coconut oil and collagen
• Calories: 344
• Total Fat: 26.8 g
• Saturated Fat: 4.6 g
• Sodium: 548 mg
• Carbs: 12.4 g
• Dietary Fiber: 4.5 g
• Net Carbs: 7.9 g
• Sugars: 2.9 g
• Protein: 13.3 g
• FAT: 70% | CARBS: 14% | PROTEIN: 15%
Pro Tips
• Pressure Cooker Method:** Use the sauté function for step 1. Then, add the remaining , seal, and cook on high pressure for 10 minutes. Allow a natural pressure release before blending as directed.
• Make-Ahead & Storage:** This soup stores beautifully! Keep it in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Thaw in the fridge before reheating gently on the stove or in the microwave.
• AIP Friendly:** To make this recipe compliant with the Autoimmune Protocol (AIP), simply omit the sesame seed garnish.
• Cauliflower Swap:** For a milder, golden-colored soup, substitute the broccoli with an equal amount of cauliflower florets. The flavor profile will be very similar and just as delicious.
FAQ
Q: Is this creamy broccoli soup keto-friendly
A: Yes, this soup is a great keto-friendly option. With only 7.9 grams of net carbs per serving, this creamy ginger turmeric broccoli soup can easily fit into a low-carb lifestyle.
Q: How can I make this broccoli soup vegan
A: To make this a completely vegan broccoli soup, simply swap the chicken bone broth for an equal amount of vegetable broth. All other ingredients, including the full-fat coconut milk, are already plant-based.
Q: Can I use frozen broccoli instead of fresh
A: Absolutely. You can use an equal amount of frozen broccoli florets in this recipe. There’s no need to thaw them first, but you may need to add a few extra minutes to the simmer time to ensure they are fully tender before blending.
Q: How long does this soup last in the fridge
A: This soup stores beautifully. You can keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to one month.
