This soup doubles as a satisfying cream soup, and a detox recipe. Stuffed full of greens, ginger and garlic, this soup will leave you feeling great, and coconut milk lends healthy fats and a creamy texture. The soup was a bigger hit with adults than with our kids, but definitely still worth making when you’re feeling in need of something cleansing.
Yield: 10 servings
Prep time: 30 minutes (+ 20 minutes cook time)
Ingredients:
- 2 Tbsp coconut oil
- 4 cloves garlic, crushed
- 1 onion, diced
- 1 leek, chopped
- 2 inches of fresh ginger, grated
- 3 heads of broccoli, chopped
- 6 cups of packed greens (kale or spinach)
- 6 cups of veggie broth
- salt and pepper to taste
- 1 to 2 cans coconut milk (avoid the light coconut milk, it’s a waste of your money, as it’s just watered down coconut milk)
- 1/4 each of chopped parsley, cilantro and mint
- optional topping: grated cheese/daiya
Directions:
- in large soup pot heat coconut oil over medium heat
- saute garlic, onions, ginger and leeks until soft
- add in broccoli and greens
- pour in veggie broth and bring to a simmer
- cook until broccoli is tender (~15 minutes)
- add the chopped herbs and salt/pepper as desired
- stir in coconut milk
- remove from heat, blend with hand-blender
- serve warm or cool, with grated cheese/daiya if desired