Nurturing Green Soup

This nurturing green soup will certainly surprise you with how good it tastes. Fresh ingredients and the addition of lemon make it light and slightly tangy.

Made with an assortment of extremely nutrient dense ingredients, it is a powerful way to support immunity and overall health. As always we encourage you to have a play with ingredients and swap or add any that you may enjoy.

This nurturing green soup will surely be a hit with all the family!

Interested in learning food as medicine principles and how they apply to your unique body type? Book a free information call with one of our experienced practitioners today!

Ingredients:

1 dessertspoon of unrefined coconut oil
8 spring onions, finely chopped
3 cloves garlic, crushed
2cm knob of ginger, grated
1 cm knob of fresh turmeric, grated or 1/2 teaspoon of turmeric powder
350 grms of organic broccoli, chopped
200grms kale, roughly chopped
100grms English spinach, roughly chopped
100grms silverbeet, roughly chopped
2 litres of vegetable stock
3 teaspoons of grated lemon (preferably organic) rind
sea salt and black pepper to taste

2 heaped tablespoons of plain yoghurt (optional)

Extra virgin olive oil (optional)

Method:

Heat a large saucepan over high heat and add oil, spring onions, garlic, ginger and turmeric, cooking for 5 minutes or until soft.
Add the broccoli, kale, spinach, silverbeet and stock and bring to the boil.
Reduce heat, cover and cook for 5 or so minutes or until the vegetables are just tender.
Stir through the lemon rind, salt and pepper.
Using a blender, puree the soup until smooth.
Gently stir in the plain yoghurt before serving. Alternatively drizzle with a little extra virgin olive oil upon serving.

Serves 4