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Lemon Ginger Basil Broccoli Soup

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


1 tbsp minced ginger
5 large basil leaves, chopped
Plain yogurt or coconut yogurt
  1. Sauté shallot with ginger in olive oil. Sprinkle with salt.
  2. Add broccoli, potato and enough water to cover the veggies by ½ inch.
  3. Bring to a boil, then reduce heat and simmer until veggies are fork tender.
  4. Add the peas, basil and lemon juice. Simmer for ~1 minute.
  5. Transfer to blender; purée.
  6. Ladle into serving bowls.
  7. 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.

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Eat More Vegetables

Eat More Vegetables

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