This Spicy Broccoli Soup is absolutely amazing. Creamy, vibrant, full of wonderful flavors. It's so simple, yet so delicious and healthy, packed with SUPERFOODS and super-spices - cinnamon, turmeric, and GINGER. A real Winter comfort food favorite.
This broccoli soup is high on my favorite list since I made it for the first time many years ago. Surprisingly, my boys love it too despite the fact it's made with BROCCOLI (and they are not fans). But this soup, we all love. Once you taste it, you'll know why.
It's quite spicy but so delicious. Luxuriously smooth and creamy but free of added flour or heavy cream. It’s rich and indulgent, but not in the way to overburden your belly or weight you down.
It's full of SUPERFOODS and fresh flavors, packed with nutrients. Perfect immune-boosting soup for colder days. Great for fighting off colds and flu.
And the best part, it's super easy to make!
Ingredients used
This broccoli soup is very basic. You’ll just need a few simple ingredients:
- BROCCOLI: Broccoli is definitely a star in this recipe. A star with many health benefits. When you eat broccoli you're getting dozens, maybe even hundreds, of super-nutrients that support optimal health. Broccoli is called a SUPERFOOD for a reason. It's packed with powerful antioxidant Vitamin C, as well as Vitamin K and dietary fibers.
- PARSNIP: Parsnip is a wonderful addition to creamy soups like this one. It's sweeter than carrots with a bit of a nutty after-taste. Parsnips are incredibly nutritious, packed with antioxidants, soluble and insoluble fibers.
- GINGER: I used fresh ginger root here. Ginger is known for its anti-inflammatory and anti-viral properties. It's a SUPER-SPICE know in India for centuries.
- CINNAMON: I bet you find it strange putting cinnamon in the soup. But believe me, you'll get surprised how amazing it tastes here. I'm using Ceylon cinnamon, also known as "true" cinnamon. It's a highly delicious spice with many health benefits. Cinnamon gave this broccoli soup a wonderful smell and touch of sweetness needed to balance spicy ginger.
- TURMERIC: Turmeric may be the most potent spice in existence. Curcumin, the active component in turmeric, has been used in Ayurvedic medicine for centuries due to strong antioxidant properties. (1) Antioxidants are essential for our immunity too. Curcumin also has potent anti-viral, anti-bacterial and anti-inflammatory properties. (2) I recommend using organic turmeric powder, if possible.
Other ingredients you'll need:
- Extra virgin olive oil.
- Salt and pepper.
Substitutions
- You can substitute PARSNIP with other root vegetables, like celery root (celeriac) OR even potato. The role of the root vegetable here is to make soup dense and creamy.
- If you have homemade vegetable stock use it here. If not, simple water and salt are great. I prefer using WATER & SALT instead of store-bought vegetable broth or cubes. They can contribute to the unwanted color, off-putting flavors, and excess salt.
- I recommend using EXTRA VIRGIN OLIVE OIL here, but you can substitute it with flaxseed oil. Flaxseed oil has a bitter taste but it's packed with Omega-3s.
How to make Spicy Broccoli Soup
- Wash the broccoli head and cut into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything.
- Peel the parsnip and ginger and cut into small pieces.
- Place broccoli, parsnip, and ginger in a large saucepan or Dutch oven. Add water just enough to cover the vegetables. Add olive oil, cinnamon, and turmeric. Season with salt (add just a half teaspoon).
- Bring to a boil. Cover, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
- Take the soup off the heat. Remove a cup of the liquid and set aside.
- Using a stick blender (a food processor or blender) blend the soup to the desired constancy (adding some of the stock a bit at a time if necessary).
- Taste the soup and add more salt and pepper to taste.
- Serve hot with additional toppings:
- Dizzle of cold-pressed flaxseed oil or extra virgin olive oil. Pumpkin seed oil is a great option too.
- Seeds: pumpkin seeds, hemp seeds, or sunflower seeds.
- Crispy croutons or a slice of toasted sourdough bread.
- Makes 4 bowls that serve 2 - 4 people.
Tips for storing
- Keep stored in an airtight container, in the refrigerator for up to 3 days.
- HOW TO FREEZE: Broccoli soup freezes really well. Allow it to cool completely before freezing. Portion the broccoli soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating.
What to serve with Broccoli Soup
This soup is a light meal on its own. But if you want to make a proper meal, serve this soup with a sandwich or crisp salad, like:
Pro tips
- Seasoning is the key to the perfect soup. Salt gradually and taste as you go.
- Ginger adds a lot of spicinesses. If you want to make this soup less spicy and kid-friendly, add just a pinch of ginger. Don't skip it thou. Ginger is a key ingredient here in this recipe.
- Don't substitute FRESH GINGER with ginger powder. It won't work well here.
- If the soup is too thick and you don't have enough reserved broth from cooking, just add a bit of boiled water.
Broccoli Buying Guide
- Look for bright green broccoli with firm stalks.
- Avoid woody stems that get chewy when cooked.
- Avoid yellowing florets. This indicates it has gone past the desirable freshness.
- Choose broccoli with compact florets. The more open the florets, the older it is.
Safety note
- Never fill a stand blender past the maximum fill line.
- To allow steam to escape, remove the centerpiece of the cover so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.
Spicy Broccoli Soup benefits
- It's simple and easy to make in just 20 minutes.
- It's made with FRESH ingredients, vibrant and packed with flavor.
- It's loaded with NUTRIENTS, immune-boosting Vitamin C, and Vitamin K.
- It's full of powerful antioxidants that protect and detox our bodies.
- It's enhanced with healing spices - ginger, cinnamon, and turmeric.
- It's low in calories, without added creams.
- It's vegan, gluten-free, and perfectly HEALTHY!
- Perfect lunch or starter.
I must say, I cooked this soup many times and every time I get surprised by how amazing it tastes. How can some simple soup taste so good? Well, I hope you'll give this spicy broccoli soup a try and get surprised as well.
Enjoy!
Spicy Broccoli Soup
This Spicy Broccoli Soup is absolutely amazing. Creamy, vibrant, full of wonderful flavors. It's so simple, yet so delicious and healthy, packed with SUPERFOODS and super-spices - cinnamon, turmeric, and GINGER. A real Winter comfort food favorite. V+GF.
Servings 4 bowls
Calories 148kcal
Equipment
Ingredients
- 1 large broccoli head
- 1 large parsnip or 1/2 medium-sized celery root
- 0.8 inch fresh ginger rooth
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Ceylon cinnamon
- 1 teaspoon turmeric powder
- 4-5 cups water
- Himalayan salt to taste
Instructions
- Wash the broccoli head and cut into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything.
- Peel the parsnip and ginger and cut into small pieces.
- Place broccoli, parsnip, and ginger in a large saucepan or Dutch oven. Add water just enough to cover the vegetables. Add olive oil, cinnamon, and turmeric. Season with salt (add just a half teaspoon).
- Bring to a boil. Cover, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
- Take the soup off the heat. Remove a cup of the liquid and set aside.
- Using a stick blender (a food processor or blender) blend the soup to the desired constancy (adding some of the stock a bit at a time if necessary).
- Taste the soup and add more salt and pepper to taste.
- Serve hot with additional toppings.
Notes
Makes 4 bowls that serve 2 - 4 people.
TIPS FOR STORING
Keep stored in an airtight container, in the refrigerator for up to 3 days.
HOW TO FREEZE: Broccoli soup freezes really well. Allow it to cool completely before freezing. Portion the broccoli soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating. SUBSTITUTIONS
Keep stored in an airtight container, in the refrigerator for up to 3 days.
HOW TO FREEZE: Broccoli soup freezes really well. Allow it to cool completely before freezing. Portion the broccoli soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating. SUBSTITUTIONS
- You can substitute PARSNIP with other root vegetables, like celery root (celeriac) OR even potato. The role of the root vegetable here is to make soup dense and creamy.
- If you have homemade vegetable stock use it here. If not, simple water and salt are great. I prefer using WATER & SALT instead of store-bought vegetable broth or cubes. They can contribute to the unwanted color, off-putting flavors, and excess salt.
- I recommend using EXTRA VIRGIN OLIVE OIL here, but you can substitute it with flaxseed oil. Flaxseed oil has a bitter taste but it's packed with Omega-3s.
- Seasoning is the key to the perfect soup. Salt gradually and taste as you go.
- Ginger adds a lot of spicinesses. If you want to make this soup less spicy and kid-friendly, add just a pinch of ginger. Don't skip it thou. Ginger is a key ingredient here in this recipe.
- Don't substitute FRESH GINGER with ginger powder. It won't work well here.
- If the soup is too thick and you don't have enough reserved broth from cooking, just add a bit of boiled water.
Nutrition
Serving: 1bowl | Calories: 148kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 638mg | Fiber: 6g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 142mg | Calcium: 95mg | Iron: 2mg
More soup recipes to try
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram tagging me.
This post is originally published on September 20, 2015. It's updated on November 10, 2020, with more information and new photos.
This looks like the perfect winter soup. I must give it a try.
I love anything spicy even though my friends are not very good at it. I live in Mexico and this could be a unique dish to bring to Christmas parties! I will definitely try making this. Wish me luck! Thanks for sharing, Natalie!