Broccoli and ginger soup is so simple to make and it tastes great. It’s very different from your usual tomato soup and you can easily double the ingredients and make lots to freeze for later or for a dinner party! This portion is already a pretty big bowl, enough for dinner for one or to share for a starter. Bon apetite! x
Serves 1 Ingredients: 1 tsp. olive oil 3 spring onions, finely sliced 1 thumb-sized piece of ginger, grated 2 sticks of celery 1/2 head of broccoli, stalks diced and florets roughly chopped. (keep florets and stalks separate) 400ml vegetable stock 100g frozen peas Salt & Pepper Method: Place the oil in a pan and gently fry the spring onions and ginger for 5 minutes. Then add the celery, broccoli stalks and stock, season and bring to boil. Simmer for 20 minutes, then add the peas and broccoli florets, return to boil, then reduce to a simmer for 5 minutes. Blend the soup until smooth and serve.