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I am Louise O'Driscoll, founder of Natural Balance. I am a Certified Eating Psychology Coach, helping people find their way to a healthy and happy relationship with food and body.

Broccoli, Ginger and White Bean Soup

By louiseodriscoll, Feb 5 2015 04:12PM

I am slightly obsessed with this unusual and delicious soup from the Hemsley sisters ('The Art of Eating Well') at the moment. The ingredients encompass a fantastic range health benefits, with broccoli providing a hit of antioxidants and folates and ginger with its incredible anti-inflammatory properties. Cayenne has been shown to relax the walls of our blood vessels, improving circulation and lowering the pressure within it and the white beans add a great source of low GI carbohydrate to keep us feeling satisfied and energised without the need for bread (although I admit I love this for lunch with a slice of sourdough with avocado and chilli). Serve the soup with a drizzle of flaxseed oil and toasted seeds to boost your Omega 3 levels.

I have slightly reduced the quantity of ginger here, the original recipe calls for 160g which even for a committed ginger fan like me, is a bit much, but play around with the quantities to suit your own taste.

Ingredients (use organic/natural ingredients where possible)

Serves 6 people

600g broccoli, chop up the stalks and roughly chop the heads

2 large onions, roughly chopped

5 cloves of garlic, roughly chopped

1 tablespoon of coconut oil

120g of fresh ginger, roughly chopped (you can add more at the blending stage if you like)

2 limes, juiced

1 small pinch of cayenne pepper

1 litre of home-made stock or water

2-3 tablespoons of Tamari or 2-3 large pinches of sea salt

1 large pinch of black pepper

4 large handfuls of coriander, roughly chopped or torn

1 x 400g can (230g drained) of white beans (cannellini, haricot, butter) - ideally soak and boil your own

Cold pressed flax oil or Omega oil (keep it in fridge)

1 large handful of toasted nuts or seeds


1. In a large saucepan gently fry the onions, garlic, ginger and cayenne pepper in the coconut oil for 5 minutes.

2. Add the broccoli stalks and 3/4 of the stock (add more stock later to get the perfect consistency).

3. Bring to the boil then cover and simmer on a medium heat for 8 minutes.

4. Next add the broccoli heads, the beans and the coriander.

5. After 5 minutes, use a knife to pierce the broccoli. If tender then turn the heat off and allow to cool slightly before you start blending. If you want to keep some whole broccoli florets for serving on top of your soup, remove them now.

6. Add the fresh lime juice, the Tamari/sea salt, pepper and blend. Taste and check for seasoning.

7. Serve immediately with a scatter of toasted nuts or seeds and a drizzle of flax oil. Add more cayenne, if you dare!

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