This superfood soup is extremely simple to put together, tastes rich and creamy (thanks to the coconut milk and pumpkin) and is nutrient rich from using a wide range of organic seasonal vegetables and aromatic spices.
By sautéing the onion, leek, garlic and ginger slowly over a low heat, you’ll get a full flavoured soup whilst retaining the nutrients which can be lost when cooking at a higher heat. The addition of bone broth, which is rich in collagen and glutamine, can assist in healing the gut lining, boosting immunity and shortening the duration of viral illnesses.
Serve with some warm, crusty sourdough bread on a cold winter’s night and your senses will be in overdrive!!
what you need
1 litre bone broth (chicken, beef or lamb)
1 head organic broccoli, roughly chopped
1 organic leek, sliced
1 cup coconut milk
1 cup butternut pumpkin, roughly chopped
1 bunch spinach leaves, rinsed
2 cups kale, roughly chopped
2 cloves garlic, crushed
1 onion, chopped
1 tbs freshly grated ginger
2 tsp sea salt
1 tbs coconut oil
nutritional yeast flakes to serve (optional)
what to do
Melt coconut oil in a large saucepan over a low heat. Add onion, leek, garlic and ginger and fry very gently for 5 to 10 minutes.
Add broccoli and pumpkin and continue to fry for 5 minutes.
Add bone broth and coconut milk. Bring to the boil then turn down to simmer for 25 minutes.
Finally, add kale and spinach and allow to cook for a further 5 minutes.
Puree with a stick or normal blender. Serve with extra coconut milk and a sprinkling of yeast flakes.
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beef bone broth recipe