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.
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.
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
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.