Recipe: A Light & Fresh Ginger Broccoli Soup — Quick and Easy Weeknight Soups

January 25, 2018


If I'm completely honest, I have a really hard time getting behind the idea of green smoothies. Maybe it was the summer I spent blending smoothies at Jamba Juice. I love a smoothie, but I want it to hide the kale and spinach, not put it front and center.

Green soup, though — especially this fresh take on broccoli soup scented with ginger — is a green sip I can get behind. Colored with kale and broccoli, this soup is lightened up with a little vegetable broth and fresh ginger, requiring just five ingredients (plus garnishes) and being incredibly weeknight-friendly.

For Greener Soup, Use Greens

One of the problems I ran into trying to create a green soup that didn't remind me of a green smoothie was that cooking the broccoli alone led to a pale, brown-ish green soup. This turned out to be no problem at all with the addition of hearty greens. I used kale here, but spinach works well too. Be sure to remove woody stems, as they keep the soup from getting completely smooth.

A Light & Fresh Ginger Broccoli Soup

Serves 4 to 6

2 tablespoons ghee
3 tablespoons grated fresh ginger
2 medium heads broccoli (about 1 pound), chopped
1 bunch kale, tough stems trimmed and leaves cut into ribbons
2 quarts low-sodium vegetable broth
Garnish options: sesame seeds, pickled ginger, or toasted nori

Melt the ghee over medium-high heat in a large Dutch oven or soup pot. Add the ginger and cook until fragrant, about 1 minute. Add the broccoli, kale, and vegetable broth, and bring to a boil.

Reduce the heat to maintain a simmer, cover, and cook until the broccoli is tender, 25 to 30 minutes. Remove from the heat and purée with an immersion blender until smooth, about 5 minutes. (Alternatively, purée in batches in a stand blender.) Serve immediately.

Recipe Notes

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

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