Lemon Ginger Basil Broccoli Soup
| 2 tbsp | extra virgin olive oil |
| 1/2 tsp | salt |
| 1/2 | shallot, chopped |
| 2 tsp | fresh ginger, peeled, chopped |
| 1 stalk | broccoli, chopped (about 2-3 cups) |
| 1 | small russet potato, chopped (about 1 cup) |
| 1 cup | frozen green peas |
| 5 | large basil leaves, chopped |
| juice of 1 lemon |
Garnish
| 1 tbsp | minced ginger |
| 5 | large basil leaves, chopped |
| Plain yogurt or coconut yogurt |
- Sauté shallot with ginger in olive oil. Sprinkle with salt.
- Add broccoli, potato and enough water to cover the veggies by ½ inch.
- Bring to a boil, then reduce heat and simmer until veggies are fork tender.
- Add the peas, basil and lemon juice. Simmer for ~1 minute.
- Transfer to blender; purée.
- Ladle into serving bowls.
- For the garnish: Combine the ginger and basil leaves in a small bowl. Swirl or dollop some yogurt on top of each serving of soup; sprinkle the ginger/basil on top.
