This spicy broccoli soup is easy, healthy and made without cream – the perfect simple dinner or hot lunch idea. I did throw some cheddar cheese in there, so it isn’t dairy-free, but it is packed with tons of vitamins, minerals, protein, fiber and lots of flavor!
It is SO tasty too! I was a bit hesitant, because it’s BROCCOLI soup after all, but that head of broccoli wasn’t getting any younger, and so I risked it. Ah, the depths of the fridge – the infinite source of inspo that no social media can provide.
Result = it turned out amazing.
So, if you have broccoli at home and no plans for dinner tonight, you can make this soup in around 30 minutes and you only need one pot to do so! Here’s the recipe, you’ll find the step-by-step photos below.
Spicy Broccoli Soup
This spicy broccoli soup is healthy and easy to make without any cream in one pot and 30 minutes. Packed with tons of vitamins, minerals, protein, fiber and lots of flavor, It's the ideal hot lunch or dinner recipe!
Ingredients
- 450g/ 1 pound broccoli
- 1 cup butternut squash*, cubes
- 2 tsp crushed red pepper
- 1 onion, chopped
- 3 garlic cloves, peeled
- 1 tbsp olive oil
- 1 tsp fresh ginger, grated
- 1 tbsp fresh juice of lemon
- 2 cups water (or stock)
- 2/3 cup shredded cheddar cheese
- salt and black pepper
Instructions
- Roughly chop the onion, broccoli, butternut squash, peel garlic and grate the cheese and the ginger.
- Add olive oil to a cooking pot, at medium high heat and sauté the onion, garlic and ginger with crushed red pepper for 2 mins.
- Stir in the butternut squash and the broccoli, add salt and pepper.
- Add water (or if you want stock) to cover and bring to a boil. Then reduce the heat to low/medium and simmer 20 minutes.
- Once the broccoli and butternut squash are tender and completely cooked, add in the cheddar cheese and squeeze some lemon. Blend, adjust for salt and pepper to taste. Blend again or stir and serve with croutons or toasted bread of choice.
- Enjoy!
Notes
*you can also use a potato or a sweet potato - the soup will become creamier using those.
How To Make Spicy Broccoli Soup
Roughly chop the onion, broccoli, butternut squash, peel garlic and grate the cheese and the ginger. You don’t need to chop super thinly, because we’ll be blending the soup in the end.
Add olive oil to a cooking pot, at medium-high heat and sauté the onion, garlic and ginger with crushed red pepper for 2 mins. Stir in the butternut squash and the broccoli, add salt and pepper.
Add water (or if you want stock) to cover and bring to a boil. Then reduce the heat to low/medium and simmer 20 minutes.
Once the broccoli and butternut squash are tender and completely cooked, add in the cheddar cheese and squeeze some lemon.
Blend, taste and adjust for salt and pepper. Blend again or stir for the salt to dissolve.
Serve with croutons or toasted bread of choice on the side. Enjoy!