Method

• 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, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.
• Bring to a boil, reduce the heat and simmer for 10 mins until the vegetables are soft.
• Blend until creamy and smooth with a hand blender, then season to taste with salt 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.

Severs 6

Prep: 5 mins

Cook: 10 mins