Ingredients looking good!!

Anything this delicious should not be healthy but guess what? –It is –and vegan as well if you use vegetable stock. We used chicken and it was heaven. Fragrant with spiciness from the ginger—do use fresh, the powdered has its uses but not here. Use full fat coconut milk and taste, taste, taste as you go along. I had some left and tried it the next day after it had been in the fridge overnight—spectacular, creamy, silky, and seductive with a punch just so subtle it’s hardly there. Definitely one for the summer as well. Oh, and did I mention easy?? Try it and see for yourself. Top with toasted sesame seeds for flavour and visual appeal and some crunch. This recipe makes 2 helpings but double up for more—experiment. Serve with smooth fruity wine like the Van Loveren Merlot–when you can get it!!

Heavenly deliciousness!!

Broccoli and Ginger Soup

Serves 2

  • 2 small heads of broccoli, with stems
  • 1 medium shallot or onion, minced
  • 1 tablespoon olive oil, divided
  • 1 tablespoon minced ginger
  • 3 to 4 cups vegetable or chicken broth
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup coconut milk


  • coconut milk or plain yogurt
  • scallions
  • sesame seeds
  • roasted broccoli
  • Parmesan shavings (optional)
  1. Preheat oven to 200˚ C. Remove broccoli florets from the stems and cut into small pieces. Peel the stems, discarding the outside, then dice stems and set aside. Toss with 1/2 tablespoon olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.
  2. While the broccoli is roasting, heat olive oil over medium low in a medium stock pot. Add in minced shallots. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute. Stir in the broccoli stems followed by 3 cups of broth, lemon zest, juice, and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.
  3. Add in the roasted broccoli, reserving a few smaller pieces for topping the soup. Transfer to a blender puree the soup. You will want a solid blender for the job (high-powered if you have it). If soup is too thick, add enough vegetable broth to thin it down to a good consistency.
  4. Transfer the soup back to the pan if using a blender and add in the coconut milk. Heat the soup over low until ready to serve.
  5. Divide soup into two bowls and top with the saved roasted broccoli, sesame seeds, scallions, and extra coconut milk.

+ make sure the stems are cooked through and if you blend the soup and find the texture not smooth enough for you, pass the soup through a sieve before returning to the pot.