Be sure to checkout our current SPECIALS!


Broccoli, Mint and Ginger Soup

Broccoli, Mint and Ginger Soup

Preparation: 25 minutes, Cooking: 15 minutes, Total: 45 minutes

Serves 4


  • 2 Tbs coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 large head of broccoli (about 700g), roughly chopped
  • 2l vegetable stock or water
  • 5cm piece of ginger, grated
  • 100g baby spinach or Swiss chard/silverbeet
  • ½ bunch fresh mint (about 15g)
  • 4 Tbs coconut milk
  • 4 Tbs flaked almonds, toasted


  1. Heat the oil in a heavy-based pot over medium heat.
  2. Add the onion and garlic and cook till fragrant.
  3. Add the broccoli and fry for a minute, stirring to coat with the fragrant aromatics.
  4. Add the stock or water, bring to the boil, simmer until the broccoli is just cooked and slightly hard.
  5. Remove from heat.
  6. Add the ginger, baby spinach and mint and blend smooth.  If necessary add hot water or extra stock to suit desired consistency.
  7. Serve, drizzled with coconut milk and a spoonful of toasted almond flakes.



  • Broccoli contains fibre which helps to eliminate toxins in the intestine. It also contains indoles, which aid in fighting cancers such as breast, prostate, brain and colorectal cancers.
  • Ginger is an anti-inflammatory, anti-parasitic and also contains gingerols which have an effect against some cancers including breast, prostate, and leukaemia.
  • Mint and parsley along with all dark, leafy green herbs and vegetables are antioxidants, rich in chlorophyll and highly alkaline, reducing the risk of cancer.


Join the conversation