Green Ginger Broccoli Soup (vegan friendly)

I made my very first blended soup!  This has been a long time coming.  I got an immersion blender awhile ago to make soups, and I am only now trying it out.  I got so hooked on making smoothies that I never made soup.  I was a little weary about this soup as it is 95% veggies and not much else.  However, I was pleasantly surprised and gulped down about 3 bowls of it.  This will definitely, definitely be made again.  It was delicious and was a great detoxifier!

 As you may know, I am oddly obsessed with ginger at this point in my life.  I combined a few recipes to come up with this one, and most of the recipes only call for 1 tsp of ginger.  I went a little ginger happy and added three times the amount.  Best. idea. ever.

Ginger not only has a great flavor but it is quite the superfood and beneficial to your health.  Chop or juice the ginger and add it to drinks, sauces, dressings, jams, and soups, like I did here.  You can enjoy the distinct flavor while reaping these health benefits!

• Motion sickness: Ginger reduces symptoms associated with motion sickness including dizziness, nausea, and vomiting. 
• Anti-inflammatory:  Gingerols, the main active components in ginger serve as anti-inflammatories, which can help ease systems of rheumatoid arthritis and sore muscles. 
• Cancer fighting: These gingerols are also shown to kill cancerous ovarian cells and inhibit the growth of colorectal cancer cells.

   
Green Ginger Broccoli Soup

• 1 inch of ginger, chopped (about 1.5 tbsp)
• 1 small onion 
• 1 tsp garlic, chopped
• 2 tsp salt
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 2 bunches of broccoli crowns, chopped
• 2 stalks of celery
• 3 handfuls fresh spinach
• Water (I used about 7 cups)
• 1 c. Soy milk light

Directions:
Chop the onion, garlic and ginger.  Sautee in a splash of oil until ginger and onions start to brown.  Add salt, cumin and cayenne pepper.

Add the celery, broccoli and spinach.  Let them cook for about 5-7 minutes, stirring every few minutes.

Add enough water to cover the vegetables (you can also use chicken of vegetable broth)

Bring to a boil and then let it simmer for about 15 minutes, or until veggies are soft.

Now... immersion blend!!!  Okay, I need some tips for this.  I got splashed a little with the hot soup, and not to my surprise, that did not feel so good.  Ouch.  Anyone have any tips for safe immersion blending? :)  

If you don't have an immersion blender, you can also transfer the soup into a blender.  I kept it a little bit chunky for my liking.

While stirring, add one cup of soy milk to the blended soup, it adds a little bit of a creamy texture.  You can add more if you like it extra creamy.
 

Serve garnished with more ginger (haha), parsley or with some whole wheat toast.  Enjoy!

Green Ginger Broccoli Soup

by Kristin Hong

Prep Time: 5 min

Cook Time: 25 minutes

6041375

Ingredients (8-10 cups)

• 1 inch of ginger, chopped (about 1.5 tbsp)
• 1 small onion
• 1 tsp garlic, chopped
• 2 tsp salt
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 2 bunches of broccoli crowns, chopped
• 2 stalks of celery
• 3 handfuls fresh spinach
• Water (I used about 7 cups)
• 1 c. Soy milk light

Instructions

Chop the onion, garlic and ginger. Sautee in a splash of oil until ginger and onions start to brown. Add salt, cumin and cayenne pepper.

Add the celery, broccoli and spinach. Let them cook for about 5-7 minutes, stirring every few minutes.

Add enough water to cover the vegetables (you can also use chicken of vegetable broth).

Bring to a boil and then let it simmer for about 15 minutes, or until veggies are soft.

Use an immersion blender or blender to puree the soup.

While stirring, add one cup of soy milk to the blended soup.

Serve garnished with more ginger (haha), parsley or with some whole wheat toast. Enjoy!

Powered by Recipage