Creamy Broccoli Ginger Soup

1. In a steamer pot, add water and broccoli to the colander. Over high heat, bring to a boil and steam broccoli for a few minutes until bright green. Be sure not to overcook until broccoli is mushy. Instead, you can microwave the broccoli—no water needed—for one to two minutes to steam it.

2. Place the cooked broccoli in a food processor or blender. Add a cup of the cooking water, reserving the rest for later. If you microwaved it, add plain water. Pulse for a minute to begin to puree.

3. Add the ginger, Sriracha, garlic powder, salt, and cheese. Pulse a few more minutes. If consistency is too thick, add the remaining half cup of water. For a creamier consistency, stir in milk.

4. Spoon into bowls and serve warm.  

Ingredient Variations and Substitutions

This soup is very versatile. You can add another vegetable with broccoli, such as red peppers, carrots, or mushrooms, and puree it in.

Up the protein with silken tofu or even a hint of ricotta cheese. At the end, you can toss in a handful of white Northern beans or chickpeas for additional texture, protein, and fiber.

Flavor up your bowl with smoked paprika or curry powder for a more ethnic flavor. Instead of Parmesan cheese, sprinkle in nutritional yeast for a vegan hint of cheesy flavor, plus protein and B12!

Cooking and Servings Tips

By steaming the broccoli first, it breaks down the cellulose a bit, making it easier to puree. If you have a Vitamix or another blender than heats soups as they puree, feel free to throw the broccoli in raw.

This soup can be served warm or cold, whatever is preferred. Serve with grilled fish, chicken breast, or tofu.