Nourishing Ginger & Broccoli Soup (vegan)

Nourishing Ginger & Broccoli Soup (vegan)

Especially with the change of seasons, your body will thrive with nutrient-dense foods to ensure its cells get enough oxygen to support a healthy active life, to flush out toxins and excess sodium and to produce energy throughout the whole day. The last weeks of winter still lack in fresh fruits, vegetables and greens, but a lightly cooked green soup, loaded with healthy ingredients, is just what you need to power your energy levels

This simple soup is made with everything you can find fresh and green at the end of winter. The main ingredients are powerful, nourishing ones – broccoli, spinach, celery stalks and fresh parsley, and ginger is the secret ingredient that will give a kick to your metabolism, and stimulate your digestion. These are inexpensive ingredients that do wonders when transitioning from winter to spring, without the aid of costly super foods and supplements. 

Green vegetables and dark leafy greens are a great choice when it comes to supporting the health of your body. Broccoli and its Cruciferous relatives (kale, cabbage, Brussel sprouts) contain sulphur compounds and omega-3 fatty acids, which may offer powerful anti-inflammatory action, possibly reducing the risk of developing chronic disease, including different types of cancer. The combination of vitamin C, fiber and minerals such as manganese, magnesium and potassium nourish your body cells with essential compounds for supporting the natural detoxification process, the elimination of excess sodium accumulated within the cell (that leads to fermentation), the activation of enzymes involved in metabolizing the toxins by the liver and their elimination. 

Spinach and fresh parsley contain high concentrations of chlorophyll, helping your cells get enough oxygen and produce energy. Ginger is one of my favorite ingredients, not only because of its spicy taste and flavor, but also for its oxidative stress reducing effects, its digestive soothing properties and anti-inflammatory action. Its gingerol compounds are powerful antioxidants, with anti-inflammatory and immune boosting effects.

This green soup recipe is a flexible one, and you can adapt it to the fresh ingredient availability at the time. Fresh asparagus, chard, beet greens or kale make a great addition and increase the nutritional values of this nourishing dish.

Type: Vegan
Serves: 2


1 medium broccoli head, cut into florets
2 celery stalks, diced
2 garlic cloves, crushed
1 small yellow onion, diced
1 small potato, peeled and cut into cubes
1 cup fresh spinach leaves
1 small bunch fresh parsley, chopped
5-6 fresh mint leaves
2 cups low sodium vegetable broth
1/2 inch ginger knob, peeled and grated
2 tsp tahini
Freshly ground black pepper
Lightly toasted pumpkin seeds, to garnish 


  • In a medium soup pot add the celery stalks, garlic, onion and broth, and bring to boil over medium heat.
  • Simmer for 5-6 minutes, then add the broccoli and simmer for two more minutes.
  • Remove from the heat, add the spinach, parsley and mint, transfer into the blender, add the tahini and grated ginger, and pulse to obtain a creamy liquid.
  • Season with freshly ground black pepper, divide into serving bowls, garnish with pumpkin seeds and serve warm.

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