Adding nourishment to Ginger root Broccoli Soup (vegan)

 

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vegan creamy broccoli soup Dairy-free, Gluten-free

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Beth’s Vegan Broccoli Soup (COLLAB WITH HOT FOR FOOD!)

Video taken from the channel: Entertaining With Beth


A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup. A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup. Add the vegetable stock, chilli flakes, and ginger to the saucepan and bring the soup to the boil, then simmer with the lid on for 10-15 minutes or until all the.

Healthy eating doesn’t have to be expensive or time-consuming. Here is a great recipe for Nourishing Ginger & Broccoli Soup. The soup is a healthy favorite and will help your body thrive with nutrient-dense ingredients, which ensure your cells get enough oxygen to support a healthy, active life, support the natural detoxification process, and produce energy throughout the whole day. Boil the broccoli until soft.

Transfer broccoli, some of the broccoli water, coconut milk, parsley, and salt in a blender. Blend (make sure you check out my tips. Truly, truly, truly delicious. I’ve searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it until I found this recipe.

It’s so creamy! And it’s not cashew-y at all (not that. Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets. Pop the coconut oil, onion, ginger and garlic into a large saucepan.

Place over a high heat and saute for 2-3 minutes, until fragrant and the onion starts to turn translucent. This Instant Pot Vegan Broccoli Cheese Soup recipe is also low-carb, keto-friendly, and Whole30. It’s different than most dairy-free and vegan broccoli cheese soup recipes because it’s also nut-free (no cashews!)! Cooks in just 5 minutes in your Instant Pot!

The nutrition information provided is a compilation of product testing, data provided by an independent testing facility commissioned by P.F. Chang’s, combined with the nutrient data from P.F. Chang’s suppliers, the USDA and nutrient database analysis of P.F. Chang’s recipes.

The rounding up of figures is based upon guidelines of the FDA. P.F. Chang’s provides nutrition information regarding.

Nourishing Ginger & Broccoli Soup (vegan) By admin. December 6, 2017. Timeline. October 23, 2018. Quick & Easy Eggs with Rice, Mushrooms, and Green Onions – Healthy Breakfast Recipe.

October 22, 2018. Blueberry Peach Smoothie: Low Calorie Post Workout Smoothie. October 21, 2018. This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch. 35 mins.

Easy. Healthy. Vegetarian.

List of related literature:

Homemade Chicken Broth is the best cooking liquid for this soup, but if you want to make this dish vegan, you can use Vegetable Stock instead.

“The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Programme” by Jonathan Aviv
from The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Programme
by Jonathan Aviv
Hay House, 2017

To make this a vegan-friendly soup, substitute vegetable broth for the chicken broth.

“The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast” by J.J. Virgin
from The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast
by J.J. Virgin
Grand Central Publishing, 2014

Be sure to use fresh broccoli in this soup; do not substitute frozen broccoli.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

In its original form, this soup is parve (and vegan) and is delicious as is.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

Add the chopped broccoli stems and oregano and sauté for 3–5 minutes before adding the vegetable broth.

“Eat to Beat Disease: The New Science of How Your Body Can Heal Itself” by William W Li
from Eat to Beat Disease: The New Science of How Your Body Can Heal Itself
by William W Li
Grand Central Publishing, 2019

Use melted butter for the final drizzle, or to keep the soup vegan, drizzle 1 to 2 teaspoons sesame oil over each bowl.

“How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition” by Mark Bittman
from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
by Mark Bittman
HMH Books, 2017

Place all of the ingredients, except the arrowroot or cornstarch mixture and the parsley, in a large soup pot and cook, covered, over medium­low heat for 30 minutes or until all of the vegetables are tender, stirring occasionally.

“The New McDougall Cookbook: 300 Delicious Low-Fat, Plant-Based Recipes” by John A. McDougall, Mary McDougall
from The New McDougall Cookbook: 300 Delicious Low-Fat, Plant-Based Recipes
by John A. McDougall, Mary McDougall
Penguin Publishing Group, 1997

Stir in defatted chicken broth, or 1 tablespoon cream and 2 tablespoons butter for every pound of broccoli.

“The New Basics Cookbook” by Sheila Lukins, Julee Rosso
from The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Workman Publishing Company, 1989

Add broccoli, parsley, and ½ cup of broth; simmer for 20 minutes, then remove from the heat.

“Tracy Anderson's 30-Day Method: The Weight-Loss Kick-Start that Makes Perfection Possible” by Tracy Anderson, Gwyneth Paltrow
from Tracy Anderson’s 30-Day Method: The Weight-Loss Kick-Start that Makes Perfection Possible
by Tracy Anderson, Gwyneth Paltrow
Grand Central Publishing, 2010

Add the mixed veggies, garlic powder, ginger, pepper, and any of the additional ingredients (if using), and cook, stirring constantly, for 2 minutes.

“The Dr. Sears T5 Wellness Plan: Transform Your Mind and Body, Five Changes in Five Weeks” by William Sears, MD, Erin Sears Basile
from The Dr. Sears T5 Wellness Plan: Transform Your Mind and Body, Five Changes in Five Weeks
by William Sears, MD, Erin Sears Basile
BenBella Books, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • awesome collab. happen to follow both of your channels already, but I’d love to see you incorporate more vegan dishes on yours! it’s great to inspire meat eaters so they can see what rich and hearty dishes can actually be made without animal products. I’d love to see some eggplant recipes, I’m learning to use eggplant and I’ve never cooked it before!

  • I tried putting the potatoes raw, but even after boiling it for so long it had the raw flavor. I added water and boiled it for a long time but the raw potato smell does not seem to go. I would like it if it were boiled potato that you added.
    I am going to try adding boiled potato next time, but this time it is a disaster for me.

  • Ok, 1st of all, thank you for listing the ingredients below so I don’t have to leave this website and go to the internet!
    2nd, “no fuss, no muss. I love how simple you do your recipes. Not a lot of exceptions and needless explanations, you know what you want to say, you simply express it and get right to the point. I call that short and sweet!
    TFS! btw, I will visit your friends channel, thanks for the heads up.

  • We Made it tonight! It was so delicious and filling ��. As a mom the true test was if my 3 year old would eat it? She licked her bowl clean! We will definitely make this again!

  • Just made this soup for dinner and I have to say that it’s absolutely amazing! I was really surprised how delicious it is! I only had about 4 cups of veggie broth so I used 2 cups of water. Also, the dried dill adds such an amazing flavor to the soup! Thank you so much for sharing this recipe, my family loved it.

  • I tried this soup… Once it was done it looked and tasted yummy…. But when I covered it with a lid and opened after 15-20 mins.. The whitish colour of soup was gone and it looked dark..just like potatoes turn when. We keep them out after cutting them… How to fix this.. Plz help!!

  • I had my doubts (mostly because I don’t like cooked broccoli). It’s really, really good, especially with a couple of croutons and some smoked farmhouse from Miyokos.

  • I hated the soup and how can you make a soup with potato stock everyone pls add vegetable stock otherwise its gonna taste like liquid potato.

  • This is a wonderful recipe..
    Instead I added shredded carrots.. And it turned out to be tasty..
    My parents loved it too.
    Thumbs up for this recipe.

  • Lauren and John brought me here. Love your channel and I LOOOOVE broccoli soup and this recipe looks amazing, can’t wait to try this. Thanks for sharing:)

  • I made this tonight and it was delicious! Not one flavour overpowered the other, it all blended very nicely with a wonderful taste:) thank you for sharing!

  • Love Hot for Food! They are adorable… and I ALWAYS want to make their recipes (and I”m not vegan). Can’t wait to try both recipes. (PS: Oliver is psyched that this has dill in it. It’s his favorite!)

  • Thanks so much for having us be part of the collabo Beth! We love you and we LOVE this soup recipe. Can’t wait to make a whole big batch:) xo

  • Beth, this is a wonderful recipe for Broccoli Soup. Great tricks adding potatoes and cauliflower for a silky and smooth result. It comes out so creamy but without the real and rich cream.

    Have a very happy sunday in L.A.

    Patricia.

  • A tip for those without a blender, or whose blender is cheap like mine. You can do it with a hand blender (one of those tips for the mixers) but it has to be in small batches. At the end if you want it super smooth, pour it through a sifter. Now I hate wasting food, so whatever couldn’t pass through I froze it so I can add it to another recipe (potato gratin for example). If you still want to blend it, mind the steam that’s accumulating in the jug. I knew that, and since mine doesn’t have a tiny hole I had to open it every few seconds. Despite my efforts, the steam managed to push out the lid because my blender is blitzing everything up and down, and not just creating a regular whirlpool of the liquid. Thus, opening it every few seconds didn’t help and I made a small mess. That’s why I recommend the hand blender for those out there who don’t have the best equipment.

  • Coocked it and it was so yummy����I think with this recipe i can make actually any kind of vegie creamy soup, by changing just the brocoli into anything else??
    Also, this amount for 2 people was enough for almost a week��
    GREAT RECIPE IN SHORT��������

  • I’m subscribed to both your channels. I’m so glad to see Hot For Food getting such great exposure! Awesome videos! They both look so delicious and totally doable! ����

  • Perfect recipe for our current blizzard weather. I may even have all the ingredients on hand. Definitely going to be checking out Hot for Food.

  • Thank you so much for this recipe, I made it for my friends yesterday and it was just the perfect warming meal. I love you videos hope there is more vegan ones soon

  • I don’t mean to be rude, but you look more nutritious than your healing nutritious homemade soup, I am homesick in this God damned miserable country And I am comforted before making your soup just by looking at you, Thank you.

  • I would mix patatoe puree with carrot (or other strong little sweet vegetable) puree for extra flavour, and add some cooked garlic too. The patatoe base only could be a problem for the ones looking for tasty.

  • Aya I tried it… It was very super tasty… I enjoyed it so much Al Hamad ll Allah…. I added garlic and the thyme for extra tasty…. Thank you very much… You really encourage me to me healthy… thank you… Love you

  • Looks simple and Yum. I shall try this now.

    Could you please share the details about the song used?! Seems like a really nice salsa track!

  • I made this a few days it was gorgeous, so much so my 12 year old lad is asking for me to me again
    I am about to make it again for him
    Thanks

  • Love the addition of cauliflower for texture! Have you ever made cauliflower mash, Beth? It has suuuch a lovely texture, it’s an awesome replacement for mashed potatoes 😉

  • What a wonderful recipe!! Great nutritious ingredients and the use of potato/cauliflower in place of cream is so clever:) Cashews is also another great one I love to use. I’m saving this to make soon. I’m glad to find you through Hot For Food collab!

  • Wow!! This soup was absolutely delicious and as mentioned, it was very creamy. The dill really did kick it up a notch!! Thank you!! I’ll be making this soup often!!