superfood soup 3

winter wellness superfood soup

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

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