Broccoli and carrot soup with ginger
This broccoli and carrot soup with ginger is a really good immune booster all year round. It’s vegan, healthy, low-cal, low-carb and yummy too. Serve it with crusty bread or brown rice.
Ingredients
Method
- Chop the broccoli florets and the stem into small chunks. Chop the carrots too.
- Finely chop the garlic and ginger.
- Heat the oil in a saucepan and fry the garlic and ginger for a few seconds. Add a pinch of cayenne, or chilli flakes, if liked.
- Add the broccoli and carrot pieces then pour the stock over them. Add more stock if the veggies are not fully covered.
- Bring to the boil, then lower the heat and simmer for 10-12 minutes until the vegetables are tender.
- Remove the pan from the heat. Season to taste, add the fresh herbs and a pinch of cayenne.
- Using a hand-blender, process it until you get a smoot or textured soup.
- Serve the soup with chopped fresh herbs.