Broccoli and Ginger Soup
8th Jan, 2015


  • 1 tsp rapeseed oil
  • 3 spring onions, finely sliced
  • 1 thumb-sized piece of ginger, grated
  • 2 sticks of celery
  • 1/2 head of broccoli, stalks diced and florets roughly chopped
  • 400ml of vegetable stock
  • 100g frozen peas
  • Sea salt and black pepper

Equipment required:

  • Frying Pan
  • Blender

Place the oil in a pan and gently fry the spring onion and ginger for 5 minutes. Then add the celery, broccoli stalks and stock, season and bring to the boil.

Simmer for 20 minutes, then add the peas and broccoli florets, return to the boil, then reduce to a simmer for 5 minutes.

Blend the soup until smooth and serve

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Broccoli bread with a quinoa and brown rice salad

We are always experimenting with this original super food and our broccoli bread is definitely a keeper. It’s simple to make, full of goodness and surprisingly tasty. Even our boys in the kitchen were gobbling it back! We have served it with a delicious quinoa, brown rice, avocado and pomegranate salad.

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