Kirly Sues Kitchen

Creamy Broccoli and Ginger Soup

creamy broccoli and ginger soup









450g (1lb) broccoli, chopped (approx 1 large one, stalk and florets)
2 tbsp vegetable oil
1 large leek, sliced
1 stick celery, chopped
1/4 green pepper, 1/4 red pepper chopped
3 cloves garlic, chopped
knob of fresh ginger (approx 1oz), chopped
1 bay leaf
900ml (1½ pint) water
1 tbsp lemon juice

Preparation Method

Gently fry the leek, celery, pepper, garlic, ginger and bay leaf in the oil for 10 mins until the leek is soft.

Add the broccoli and water. Bring to the boil then simmer with the lid on for about 10 mins.

Take the pan off the heat and leave the soup to cool a little. Remove the bay leaf and then blend the soup until smooth. Pour back into the pan and reheat. Add the pepper and lemon juice and serve.

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