Ginger Broccoli Soup

This comforting Ginger Broccoli Soup is a simple yet aromatic dish that brings the warmth of Indian spices to your bowl. Featuring fresh ginger, caramelized onions, and tender broccoli florets simmered in a light vegetable stock, it offers a gentle heat from cayenne pepper and a bright finish from lemon juice. The soup is light enough for a quick lunch but satisfying enough for a cozy dinner. It&# 226;ÂÂs perfect for chilly evenings, post-workout recovery, or when you need a clean, veggie-forward meal. Ready in under 40 minutes, this soup highlights the natural sweetness of broccoli and the zesty kick of ginger, making it a repeat favorite for weeknight cooking.

Cooking Method: Boiling

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 2000.6

Dietary: Gluten-free, Vegetarian

Description

This comforting Ginger Broccoli Soup is a simple yet aromatic dish that brings the warmth of Indian spices to your bowl. Featuring fresh ginger, caramelized onions, and tender broccoli florets simmered in a light vegetable stock, it offers a gentle heat from cayenne pepper and a bright finish from lemon juice. The soup is light enough for a quick lunch but satisfying enough for a cozy dinner. It&# 226;ÂÂs perfect for chilly evenings, post-workout recovery, or when you need a clean, veggie-forward meal. Ready in under 40 minutes, this soup highlights the natural sweetness of broccoli and the zesty kick of ginger, making it a repeat favorite for weeknight cooking.

Ingredients

1 tablespoon Ghee
1 medium Onion, finely sliced
3 3/4 cup Vegetable stock
2 1/2 cup Water
1 piece Ginger, grated
1/2 teaspoon Cayenne pepper
1 lemon Lemon, juiced
3/4 lb Fresh broccoli, cut into bite-sized florets

Directions

1
Cut the fresh broccoli into bite-sized florets and set aside.
2
Melt the ghee in a large pot over medium-low heat.
3
Add the finely sliced onion to the pot.
4
Cook the onion, stirring occasionally, until it begins to brown and soften.
5
In a separate pot, combine the vegetable stock, water, and grated ginger.
6
Heat the stock mixture for 5 to 6 minutes, ensuring it does not come to a boil.
7
Add the browned onion mixture to the stock pot.
8
Stir in the cayenne pepper, lemon juice, and broccoli florets.
9
Cook over medium heat for 7 minutes, stirring occasionally, until the broccoli is tender.
10
Ensure the soup does not boil vigorously to maintain the texture and flavor.
11
Serve the soup immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2000.6kcal

% Daily Value *
Total Fat 225.0g347%
Saturated Fat 33.8g169%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adapted from Ismail Merchant, "Indian Cuisine".

For a vegan version, substitute ghee with coconut oil or vegetable oil.

Adjust the amount of cayenne pepper to suit your heat preference.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Adding a splash of coconut milk at the end can create a creamier texture.

Keywords: ginger, broccoli, soup, indian, vegetarian, vegan, onion, lemon, cayenne, stock, light, healthy, warm, comfort, quick, easy, vegetable, spicy, aromatic, weeknight

Read it online: https://www.chefs-mate.com/recipe/ginger-broccoli-soup/