Broccoli Soup With Ginger
A creamy, flavorful broccoli soup with a hint of ginger and spice, perfect for a quick, healthy, and comforting meal suitable for all tastes.
Ingredients
Instructions
- Combine the chopped onion, chopped broccoli, and 1/2 cup of chicken broth in a 2-quart casserole.
- Cover tightly and cook on High for 6 to 9 minutes, or until the broccoli is tender, stirring once.
- Pour the mixture into a food processor or blender and finely chop.
- Return the mixture to the casserole.
- Stir in the remaining chicken broth, grated fresh ginger, cayenne pepper, and low-fat plain yogurt.
- Cover and cook on High for 2 to 6 minutes, or until just heated through, but not boiling.
Tips & Substitutions
For added depth, consider sautéing the onion with a pinch of salt before adding other ingredients. If fresh ginger is unavailable, ground ginger can be used, but reduce the amount to 1/4 tsp. You can also substitute the chicken broth with vegetable broth for a vegetarian option. Mixing in some garlic can enhance the flavor profile, making it more robust.
Serving Suggestions
This soup pairs beautifully with a crusty whole grain bread for a satisfying meal. For a hearty lunch, serve alongside a salad topped with grilled chicken or a warm quiche. Consider garnishing with additional yogurt or a sprinkle of cayenne for an extra kick. It’s also great as a starter before dishes like Chicken And Swiss Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of broth if necessary to achieve the desired consistency. Avoid boiling, as this can affect the texture of the yogurt.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Soup With Ginger contains roughly 531 calories, with 13g protein, 74g carbohydrates, and 28g fat. It is an excellent source of vitamin A (132% of the Daily Value), dietary fiber (65% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 545mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the chicken broth with vegetable broth and replacing the yogurt with a plant-based yogurt or coconut cream. This maintains the creamy texture while keeping the flavors vibrant.
How can I make this soup thicker?
To thicken the soup, you can add a small amount of cornstarch mixed with water or incorporate some cooked potatoes or cauliflower while blending. Another option is to blend a portion of the soup and return it to the pot for a heartier consistency.
What can I add for extra protein?
For an extra protein boost, consider adding cooked chicken, white beans, or chickpeas to the soup. These additions will make the soup more filling and can be blended in for a smooth texture or added whole for more bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).