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Broccoli and Ginger Oil Soup

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: vegetarian
Servings: 6


  • hand blender


  • 1 tbsp Coconut oil
  • 7 oz (200 grams) Leeks, chopped
  • 2 heads Broccoli Florets
  • 1 Potato peeled and chopped
  • 1 tsp Turmeric
  • 1 tsp salt
  • 1 tbsp Sesame Oil
  • 1 drop dōTERRA Ginger Oil
  • 6 cups (3 Liters) stock vegetable stock preferred
  • 6 tbsp natural yogurt Or vegan yogurt
  • 6 tsp Sunflower Seed


  • Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.
  • Add in the ginger oil, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock
  • Bring to a boil, reduce the heat and simmer for 10 minutes until the vegetables are soft.
  • Blend until creamy and smooth with a hand blender, then season to taste with slt and freshly ground black pepper.
  • Serve topped with yogurt and sunflower seeds.


The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.