Kenya may not experience winter but the months of June and July sure feel like it. It seems like nearly half of the people in Nairobi have contracted flu and the weather is not letting up. Before you head to the doctor, remember that food is always the best medicine, that, and laughter of course (however, with a full-blown common cold we doubt this is possible). Soups are a great way of staying warm and sticking to the saying that ‘prevention is better than cure’ but if you’re already unwell, an anti-inflammatory soup is an even a better idea. That’s where a broccoli and ginger turmeric soup comes in. It’s the saviour you never knew you needed and we’ve got the recipe for it. The preparation time is about 3 hours (screams internally) but it’s totally worth it.
- 2 tablespoons of butter
- 4 cups of chopped leeks (the onions with long stems)
- 4 tablespoons of chopped ginger
- 8 cups of broccoli florets
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- pinch of black pepper
- 1 tablespoon sesame oil
- 6 cups stock
- Heat a large pan over medium heat, and melt the butter.
- Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
- Transfer the leeks to a slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
- Cover and cook on low for 3-4 hours, until broccoli is tender.
- Using a blender, blend until creamy and smooth.
- Serve with yoghurt and bread.
Points to remember: make sure to cook on low heat and don’t overcook the broccoli as it may make the soup taste bitter.
Recipe courtesy of Sweet Peas and Saffron.
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