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 aromatic spices - cinnamon, turmeric, and ginger.
Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything. Peel the parsnip and ginger and cut them into small pieces.
Place broccoli, parsnip, and ginger in a large pot.
Add water or vegetable broth, if using, just enough to cover the vegetables.
Add olive oil and season with salt (add just a half teaspoon).
Bring soup to a boil. Cover with the lid, 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 it aside.
Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
Add more reserved liquid if the soup is too dense until you achive the desired constancy.
Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
Taste the soup and add more salt to taste.
Transfer the soup back to the pot.
Serve hot with additional toppings.
Notes
Makes 4 bowls that serve 2 - 4 people.Tips for storing
Keep the soup stored in the pot with the lid, or glass jar covered. It will keep in the refrigerator for up to 3 days.
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 potatoes.
If you have homemade vegetable stock use it here. If not, simple water and salt are great. I don't recommend using vegetable cubes or store-bought preseasoned vegetable stock. They can contribute to unwanted color, off-putting flavors, and excess salt.
Toppings suggestions
Drizzle of cold-pressed flaxseed oil or extra virgin olive oil. Pumpkin seed oil is a great option too.
Sprinkle with seeds: pumpkin seeds, hemp seeds, or sunflower seeds.
Serve with crispy croutons or a slice of toasted sourdough bread.
Please read "Recipe tips" for more info about the recipe. As a measure, I used a US cup (240ml).