Name: Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Cuisine: International
Ingredients: 1 large broccoli head; 1 large parsnip (or 1/2 medium-sized celery root); 0.8 inch fresh ginger root; 4-5 cups water; 2 tablespoons extra virgin olive oil; 2 teaspoons Ceylon cinnamon; 1 teaspoon turmeric powder; Himalayan salt and pepper to taste

Jump to Recipe· 3.9 from 1 review

I absolutely love sharing this Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe because it’s one of those comfort dishes that surprises you with its depth of flavor and warmth. From the gentle heat of fresh ginger to the unique sweetness of parsnip and that subtle whisper of cinnamon, this soup is both cozy and vibrant. It’s easy to whip up, nourishing, and always feels like a little hug in a bowl, perfect for chilly days or when you want something soothing yet exciting.

Why You’ll Love This Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe

What really gets me excited about this recipe is the extraordinary flavor profile it delivers from simple ingredients. The slight spicy zing from fresh ginger dances perfectly alongside the earthy sweetness of parsnip, while cinnamon adds a warm, unexpected twist that elevates the soup to something truly special. I love how the turmeric quietly adds a golden hue and subtle warmth without overpowering the other flavors. It’s a sophisticated flavor combination that’s surprisingly easy to pull off.

Another thing I adore is how effortless this soup is to prepare. I can have it simmering away in just a few minutes, and then blend it to creamy perfection. It’s perfect for weeknight dinners when I want something healthy but satisfying, or even for casual gatherings when I want to impress without stress. Plus, it’s a fantastic way to use whole broccoli—florets and stems alike—so nothing goes to waste. This recipe really stands out because it’s both nourishing and versatile, proving that simple ingredients can create magic.

Ingredients You’ll Need

A white bowl full of bright green broccoli florets is placed in the center on a white marbled surface. Surrounding the bowl are five small white bowls: one with light yellow cubes, one with bright yellow spice, one with brown powder, one with golden olive oil, and one holding a wedge of pale yellow cheese. The arrangement looks neat and simple, showing fresh ingredients ready to be cooked. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays a vital role, contributing distinct flavors and textures that come together in perfect harmony to create this hearty, spicy broccoli soup.

Broccoli: Using the whole broccoli, including florets and stems, ensures maximum nutrition and reduces waste while giving the soup a fresh, green flavor.
Parsnip: Adds a natural sweetness and creamy texture that balances the spices beautifully.
Fresh ginger root: Provides a lively, warming spice that brightens the entire dish.
Extra virgin olive oil: Enhances richness and helps to meld the flavors as the vegetables simmer.
Ceylon cinnamon: A subtle sweetness and warmth that give the soup an intriguing depth.
Turmeric powder: Offers earthy undertones and a gorgeous golden color, with anti-inflammatory benefits.
Water or vegetable broth: Used to cook the vegetables and adjust the soup consistency to your liking.
Himalayan salt and pepper: To season and bring out all the wonderful flavors.

Directions

Step 1: Start by washing the broccoli thoroughly. Cut the head into florets and then slice the stem into small pieces as well so you can use the entire vegetable, which really maximizes flavor and nutrition.

Step 2: Peel the parsnip and fresh ginger root, then chop them into small, evenly sized pieces so they cook at the same rate as the broccoli.

Step 3: Place the broccoli florets and stems, parsnip, and ginger into a large pot. Add enough water or vegetable broth just to cover the vegetables.

Step 4: Stir in two tablespoons of extra virgin olive oil and season lightly with half a teaspoon of Himalayan salt.

Step 5: Bring the pot to a boil over medium-high heat. Once boiling, cover with a lid, reduce the heat to low, and let it simmer gently for about 15 minutes or until all vegetables are soft enough to blend smoothly.

Step 6: Remove the pot from the heat and carefully scoop out a cup of the cooking liquid to set aside; this will help adjust the soup consistency later.

Step 7: Transfer the softened vegetables to a high-speed blender. Blend until the mixture becomes creamy and smooth.

Step 8: Add reserved cooking liquid in small amounts if your soup feels too thick, blending again until you reach your perfect consistency.

Step 9: Sprinkle in the Ceylon cinnamon, turmeric powder, and a pinch of black pepper. Pulse the blender a few times just to incorporate the spices without overmixing.

Step 10: Taste the soup and add more Himalayan salt if needed to suit your preference.

Step 11: Pour the soup back into the pot to warm through gently before serving.

Step 12: Serve hot with your favorite toppings or garnishes for a beautiful and flavorful presentation.

Servings and Timing

This Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe yields approximately 4 generous servings, perfect for a family meal or sharing with friends. Prep time is minimal, around 5 minutes to chop your vegetables, and the cooking itself takes about 15 minutes. Including blending and seasoning, you’re looking at roughly 20 minutes total until you’re ready to enjoy a hearty, comforting bowl. There’s no additional resting or cooling time required unless you prefer it slightly warm or chilled, which is up to your personal taste.

How to Serve This Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe

A pale green soup is served in a light blue bowl with a handle, placed on a wooden surface. The soup is smooth and creamy, topped with scattered black and white sesame seeds, green pumpkin seeds, and drizzled with golden olive oil. A wooden spoon is dipped into the soup on the right side. Behind the bowl, there are two slices of toasted bread leaning against it, with a soft and slightly crispy texture visible. In the background, there is a blurred blue cloth and a small glass bowl with green herbs. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot to really enjoy the warmth of the spices and the creamy texture. It pairs beautifully with crusty artisan bread or a simple grilled cheese sandwich, soaking up every bit of that luscious broth. For a light, fresh contrast, I sometimes add a crisp side salad with citrus vinaigrette, which brightens the overall meal experience perfectly.

When it comes to garnishing, I like to get creative. A drizzle of extra virgin olive oil, a sprinkle of toasted pumpkin seeds, or a scattering of fresh chopped herbs like parsley or coriander instantly elevates the look and adds extra texture. If you want a bit of heat, red chili flakes or a swirl of harissa paste bring exciting layers of flavor. Presentation-wise, serving in wide, shallow bowls gives the soup a rustic yet elegant charm.

For beverages, I often choose a light white wine like a Sauvignon Blanc, which complements the herbal notes of ginger and turmeric beautifully, or even a mildly spiced chai latte for a comforting non-alcoholic option. This soup really shines in cozy weeknight meals but is festive enough for holidays or casual dinner parties where you want to showcase something nutritious with flair.

Variations

If you want to tweak this Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe, there are lots of fun ways to customize it. For example, swapping parsnip with celery root adds a slightly different earthiness and maintains that creamy texture. You could also experiment with adding a small potato to increase the body even more.

For dietary preferences, this recipe is naturally gluten-free and vegan, which makes it a fantastic inclusive option. To add richness without dairy, I sometimes blend in a bit of canned coconut milk or add a handful of soaked cashews when pureeing to create a luscious, velvety finish.

If you’re craving a bolder spice profile, try adding a pinch of smoked paprika or a touch of cayenne pepper to kick up the heat. Another variation I enjoy is roasting the broccoli and parsnip beforehand to bring out smoky caramelized notes before simmering and blending. Each of these subtle adjustments brings a new dimension without losing the soul of the original soup.

Storage and Reheating

Storing Leftovers

I always recommend storing leftover soup in airtight glass or BPA-free containers to keep it fresh and flavorful. This soup stays delicious in the refrigerator for up to 3 days. Before sealing, let it cool to room temperature to avoid condensation that can affect texture and taste.

Freezing

This soup freezes very well, which makes it perfect for meal prep. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Properly stored, it can last up to 3 months in the freezer. When you want to enjoy it, thaw it overnight in the fridge for best results.

Reheating

When reheating, I prefer to warm the soup gently on the stovetop over low to medium heat, stirring frequently to prevent sticking or uneven heating. Avoid boiling it again, as excessive heat can dull the fresh flavors and alter the smooth creamy texture. If the soup thickens after refrigeration or freezing, just stir in a splash of water or vegetable broth to loosen it up to your preferred consistency.

FAQs

Can I use vegetable broth instead of water?

Absolutely! Using vegetable broth instead of water will add more depth and richness to the soup. Just be sure to adjust the salt accordingly since broth can be salty.

Is this soup spicy or mild?

The soup has a gentle warmth from the fresh ginger and spices, but it’s not overwhelmingly spicy. If you prefer it milder, you can reduce the amount of ginger or omit any additional pepper. For more heat, feel free to add chili flakes or cayenne.

Can I make this soup in advance?

Yes, this soup keeps nicely for a couple of days in the refrigerator and actually tastes better the next day once the flavors meld. It’s perfect for meal prepping and busy weeknights.

What if I don’t have a high-speed blender?

You can still make this soup using a regular blender or an immersion blender in the pot. Just blend in batches if needed and be sure to blend thoroughly for a smooth texture.

Can I add other vegetables to this soup?

Definitely! Carrots, sweet potatoes, or even zucchini would blend well with the flavors and texture. Just adjust the cooking time so all vegetables become soft enough to puree.

Conclusion

I truly hope you give this Spicy Broccoli Soup with Ginger, Parsnip, and Cinnamon Recipe a try because it has become one of my go-to dishes when I want something healthy, comforting, and full of personality. It’s simple enough for a quick meal yet flavorful enough to impress, and the warm spices make it feel extra special every time. Once you taste it, I’m sure it will become a favorite in your kitchen just like it is in mine.