What will i need?

  • 1 tbsp. coconut oil
  • 7 oz. (200g) leeks, chopped
  • 2 tbsp. ginger, chopped
  • 2 broccoli heads, florets
  • 1 large potato, peeled, chopped
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1 tbsp. sesame oil
  • 6 cups (3 litres) stock
  • 6 tbsp. natural yogurt (or dairy free option)

Nutritional

per serving:

  • 179 kcal
  • 7g Fats
  • 20g Carbs
  • 8g Protein

Method

  • Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.
  • Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.
  • Bring to a boil, reduce the heat and simmer for 10 mins until the vegetables are soft.
  • Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper.
  • Serve topped with yogurt and sunflower seeds.
  • The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

Severs 6

Prep: 5 mins

Cook: 10 mins