Broccoli Ginger Soup

A great soup for those who want to eat a hefty dose of their veggies without tasting them!


So the recipe I found called for sesame seeds, sesame oil, and a few other ingredients that I forgot to get at the store. After a brief panic, I just started doing random things with the ingredients I did have and it turned out incredibly tasty and creamy (without cream) anyways.

BEST FOR: those who want to eat a hefty dose of their veggies without tasting them (and soup!)

MUSICAL PAIRING: “Don’t Save Me” by Haim

(serves 4)

8 cups of water
8 cups broccoli florets (roughly)
1 small piece fresh ginger, peeled
1 tsp salt
2.5 tbs soy sauce
1 tbs olive oil
¼ cup pickled ginger, plus more
for garnish
4 tbs chopped fresh chives
(+ optional: homemade/ store bought croutons for extra garnish)


1. Place ginger in a large pot. Add 8 cups of water and some salt. Once boiling, add 8 cups of broccoli and cook
for roughly 7 minutes (or until broccoli is bright green and relatively tender).

3. Take out two cups of the boiling water. Then drain the rest of the pot over sink. Transfer broccoli into blender/ magic bullet/ giant food processor. Add 1 cup of the boiling cooking water plus the soy sauce, olive oil, and pickled ginger to the blending device of your choosing. If it doesn’t all fit, add the broccoli in batches. Purée until smooth.

4. Return soup to pot, and turn heat
to medium-low. Add in as much water from remaining cup of set aside cooking water as need for your desired thinness. Simmer soup for 5-7 minutes. Season with salt and
pepper, if desired. You’re done!

Serving suggestion- Garnish with pickled ginger, fresh chives, and croutons. 

WARNING- the soup tastes deceptively creamy to be almost all broccoli plus a bit of oil and seasonings.

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