Broccoli and Ginger Soup

I thought I would share a warming soup recipe as the southern hemisphere moves toward winter. Choosing vegetables in season is a great way to support your health. It can also take the pressure off your food budget as, generally, seasonal produce is more readily available and cheaper. Vegetable soups are a great way to edge you closer to your daily vegetable intake. I prefer a warm, richly flavoured soup over a cold smoothie during winter, do you?

Including spices such as ginger and turmeric creates richness and smoothness to the flavours and will support your immune system. Ginger is an aromatic spice that is used in savoury and sweet dishes. It is well known to be antibacterial, is used to reduce nausea (fabulous for morning sickness) and has even been trialled successfully to lower LDL (your lousy cholesterol). Turmeric is often used to reduce inflammation. The chemical curcumin found in turmeric is responsible for this. By itself, it holds a warm, bitter taste. It is often added to dishes not only for flavour but for colour too. You can think of ginger and turmeric as protective compounds for your health. I encourage you to use them in your cooking and try a turmeric latte and ginger tea. Great winter warmers!

Broccoli (as far as I am concerned) is a superfood! It offers protective antioxidants, vitamin K, fibre, potassium, B vitamins, and vitamin C. Broccoli is also a source of copper, zinc, and selenium, all vital minerals used for chemical reactions within our bodies. Eating broccoli is wonderfully nourishing for your body.

All this nourishment in a bowl! It is a simple recipe. I hope you enjoy it.

Serves: 6

Prep: 5 mins

Cook time: 10 mins


What you need

1 tbsp coconut oil

200g leeks, chopped

2 tbsp ginger, chopped

2 broccoli head, chopped

1 large potato, peeled and chopped

1 tsp turmeric

1 tsp salt

1 tbsp sesame oil

3L vegetable stock

6 tbsp natural yoghurt

6 tsp sunflower seeds

salt & pepper to season


What to do

Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5 - 6 minutes, or until leeks have softened.

Add in the ginger, turmeric, broccoli florets, chopped potato, and salt. Stir for a minute. Add in sesame oil and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes or until the vegetables are soft.

Remove from the heat, and using a hand blender blend the soup until creamy and smooth. Season with salt and pepper.

Serve topped with a dollop of yoghurt and a sprinkle of sunflower seeds.

The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

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As always, remember your reasons, your health, your mission, and the people you love.


OM xx


Blog posts are not intended to provide medical advice or take the place of medical advice and treatment from your doctor. Readers are advised to consult their qualified health professionals regarding specific health questions. Ocea Marie does not take any responsibility for possible health consequences for anyone reading or following the information available on the blog. All readers, especially those taking prescription or over-the-counter medications, should consult their doctor before beginning any nutrition or supplement program.

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