While most soups like this contain milk or dairy, this recipe is 100% vegan - and despite having no...
Glowing Greens Soup
This week my younger sister had some dental work done and she's now on a liquid-only diet for a few weeks (!). When I heard she was living on yoghurt and mashed potatoes, I offered to cook her some soup – much more comforting, and yes the big sister in me wanted to sneak some vegies into her diet. (To be fair, at her age (20) I was living off McDonalds and vodka Red Bulls, so no judgement.)
I made three that I love, but my favourite is this 'Glowing Greens' soup with broccoli and turmeric. Doesn't that sound delish already?!
GLOWING GREENS SOUP
Makes 6 serves (1½ cups each)
2 large heads broccoli
1 head of cauliflower
1 brown onion
1 litre stock (e.g. bone broth, chicken stock or vegetable stock)
Juice of half a lemon
2 teaspoons minced garlic
200ml coconut cream
Ghee or coconut oil
Salt and pepper
- Chop broccoli, cauliflower and onion into pieces.
- Heat a few tablespoons of ghee or coconut oil in a large pot on medium heat.
- Add vegetables, garlic, a few big shakes of turmeric powder, and salt and pepper to taste then mix well.
- Cook everything until soft (approx 15 mins), with the lid on but stirring a few times.
- Once the vegies are soft, add the stock and lemon juice.
- Bring to the boil then let sit off the heat for 10-15 minutes.
- Once cooled, use a stick blender (easiest) or transfer to a blender/food processor then blend until smooth.
- Stir through coconut cream and enjoy.
- Feel free to play around with the vegetables in this recipe – eg. a leek instead of (or as well as) onion tastes lovely.
- Serve with fresh herbs like parsley or coriander on top.
P.S. The other two soups I cooked for my sister were this vegan sweet potato and pumpkin soup + chicken and vegetable soup.