Recipe: Broccoli, Ginger & Turmeric Soup

This is a great one for using up broccoli that might not be good enough as a side dish. It’s so easy there are only 3 steps! It also happens to be vegan!

Cooking Time: Approx 25 minutes


  • 80g Roughly Chopped Onion
  • 40g Peeled & Roughly Chopped Ginger
  • 500g Broccoli florets and stalk removed and roughly chopped (keep separate)
  • 200g Potatoes peeled and roughly chopped
  • 1tsp Ground Turmeric
  • 1 Vegetable Stock Cube
  • 1 litre Water 1 tbsp Olive Oil


  • Heat the oil in a suitable pan and then sweat the onions until soft, then add the ginger and cook for a further 2 minutes.
  • Add the broccoli stalks & potatoes then add the stock cube and water and bring to the boil and then turn down to a simmer and cook for 20 minutes or until the potatoes are tender.
  • Add the broccoli florets and then cook for a further 5-6 minutes then puree the soup and serve.
This recipe uses both the stalks and tops of the broccoli

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