22 Nov Lemony Ginger-basil Broccoli Soup

Lemon, ginger and basil give a unique twist to this broccoli soup recipe. Suitable for all doshas, it is bursting with flavor and packed with vitamin C and healing ginger. Since it’s the flu season, I have included optional herbs that are used in ayurveda to soothe your nerves and support the respiratory system.

Serve with lentils or beans for a vegan meal; add a side of fish for the pescatarians in the family.

Ingredients
2 tablespoons olive oil
½ teaspoon salt
½ shallot, chopped
2 teaspoons fresh ginger, peeled, chopped
1 stalk broccoli, chopped (about 2-3 cups)
1 small russet potato (about 1 cup)
1 cup frozen green peas (these make the soup green)
5 large basil leaves, chopped
Juice of 1 lemon

Optional herbs:
1 teaspoon pippali powder
1 teaspoon tulsi powder

Garnish (combine in a small bowl):
1 tablespoon minced ginger
5 large basil leaves, chopped

Plain yogurt

Directions:
Sauté shallot with ginger in sunflower oil. Sprinkle with salt. Add broccoli, potato and enough water to cover the veggies by ½ inch. Add the optional herbs, if using. 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 bowl.

For the garnish: Swirl or dollop some yogurt on the top; sprinkle the ginger/basil garnish on top.

Enjoy!

Like this recipe? Share with your friends and post on social media!

Want more amazing recipes? Pick up a copy of The Essential Ayurvedic Cookbook.

Thanks for your support!!

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.