Introducing Green Goddess Nutrient Boosting Soup – a flavourful and nutritious delight that’s as good for your taste buds as it is for your body. Packed with wholesome ingredients like garlic, ginger, broccoli, and spinach, this soup is a powerhouse of vitamins and minerals. With a creamy coconut milk base and a hint of chilli for a bit of kick, it’s both comforting and satisfying. Topped with pumpkin seeds and dulse flakes for a crunchy finish, every spoonful is a nourishing treat.
Ingredients.
Serves 2-3
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, finely grated
- 2 cm ginger, finely grated
- ½ teaspoon red chilli, deseeded and chopped
- 3 teaspoons of bone broth
- 2 ½ cups of water
- 1 medium potato, peeled and cubed
- ½ head of broccoli, cut into cubes (including the stem)
- ½ can coconut milk 200 g
- 250 g frozen spinach defrosted and drained
- 15 large basil leaves, torn
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper
- Garnish with pumpkin seeds and dulse flakes
Instructions
- Chop the onion and grate the garlic and ginger. Chop the chilli finely very finely. Peel the potatoes and cut them into cubes. Cut the broccoli stem into cubes and the rest into florets. Put the florets aside.
- Heat the oil in a medium pot. Add the onion, garlic, ginger, and chilli and stir for about 3 minutes.
- Add the bone broth, potatoes, water and only the broccoli stem. Bring to a boil and cook on medium-low heat for about 8 minutes or until the potatoes are almost done.
- Add the coconut milk and the broccoli florets. Save two tablespoons of coconut milk for serving. Cook for about 5 more minutes until all the vegetables are soft. Add the defrosted and drained spinach. Stir for about 2 minutes. Add the chopped or torn basil leaves and the lemon juice.
- Puree the soup in a blender, or using a stick blender. Adjust the taste with salt, pepper, and more lemon juice, if necessary.
- Sprinkle with pumpkins seeds and dulse flakes plus a swirl of coconut milk.
