I don’t know about you, but I’m always looking for ways to get more “greens” in throughout the day. This soup is the perfect way to get in those greens, finish off any produce that’s been sitting around in the fridge, not to mention, it’s also a great way to rev up your digestive system with some amazing nutrients.
This soup is super clean and packs some simple but surprisingly delicious flavour.
2 cups chopped Kale
2 cups chopped fresh Spinach
1 small head Broccoli
1 medium Onion chopped
1.5 tbsp Olive Oil
3-4 cloves of Garlic chopped
2 inch piece of Ginger finely chopped
5 cups Vegetable or Chicken broth
1 handful Parsley
1 handful of Coriander
Salt and Pepper to taste
1/2 cup Coconut Milk
Chop and wash all the vegetables.
In a large pot heat olive oil on medium high heat. Add in onions and cook for a few minutes.
Add in broccoli, zucchini, garlic and ginger. Cook vegetables for 3-4 minutes.
Add in chopped kale and spinach, mix well till the leaves begin to wilt a little.
Pour in stock to cover the vegetable. Place lid on pot and simmer for 20 minutes.
Once vegetable are soft, add in salt and pepper.
You can now blend the soup in small batches using either a hand blender or transferring to a large blender.
Once the soup is almost blended add in the coriander and parsley and blend though (this helps maintain the fresh taste of those herbs).
Taste again and add salt and pepper if needed.
Mix in the coconut milk. You can serve it right away or store in jars to keep in the fridge for up to 5 days.