RECIPE: Green Soup
Winter is on the way out for the year, but a tasty soup can still be the perfect lunch or dinner in Spring – especially one like this which is chock full of nutrients, and flavour.
Ingredients
– 1 Tablespoon of Coconut Oil
– 1 Large White Onion, diced
– 2 Cloves of Garlic, minced
– 1/2 tsp chilli flakes
– 1 & 1/2 Teaspoons of Cumin
– Pinch of Coarse Salt
– 350g of Broccoli (Stems removed)
– 250g spinach, kale or sian green leaves
– 1L of Veg/Chicken Stock
– 200ml of Coconut Milk
Optional toppings
– Toasted pumpkin seeds
– Fresh Parsley
– Coconut cream
Method
1. Heat the coconut oil in a large saucepan. Add onion and garlic. Sprinkle in cumin, chilli flakes and salt. Stir well.
2. Place lid on saucepan and allow onions to soften, approximately 3 minutes.
3. Add the broccoli and greens to pot. Pour in the stock and stir. Allow to reach a simmer and leave it for 10-15 minutes, until the broccoli is tender. Continue to stir.
4. Use a stick blender to blend soup until creamy. Stir in coconut milk.
5. Serve with additional toppings.
