Broccoli Ginger Turmeric Soup
- 4 cups Leeks
- 2 tablespoons Ginger, fresh chopped
- 8 cups Broccoli florets, roughly 2 heads
- 1 teaspoon Turmeric
- 2 tablespoons Butter/Ghee
- 1 tablespoon Sesame Oil
- 6 cups Stock
- 1 dash Yogurt to garnish
- Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through. Transfer the leeks to a 5 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock. Cover and cook on low for 3-4 hours, until broccoli is tender. Using a blender or immersion blender, blend until creamy and smooth. Serve with yogurt and big chunks of bread. Recipe Notes Nutritional Information: Calories 126 // Fat 7 g // Saturated Fat 3 g // Cholesterol 10 mg // Sodium 894 mg // Carbohydrate 11 g // Fiber 5 g // Sugars 4 g // Protein 7 g CAUTION: do not cook this on high and be cautious to not overcook the soup (can cause bitterness) Excellent served with yogurt or sour cream
leeks, ginger, broccoli florets, turmeric, butter, sesame oil, stock
Taken from www.epicurious.com/recipes/member/views/broccoli-ginger-turmeric-soup-5a1cf3b1de2268155442ec3f (may not work)