Serves: 6
Prep: 5 mins
Cook: 10 mins


Nutrition per serving:

179 kcal
7g Fats
20g Carbs
8g Protein


   What you 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)

  •  6 tsp. sunflower seeds

  What do you need to do :     

  • 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 minutes 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.