Emerald Green Soup

Emerald Green Soup is a vibrant and flavorful dish that is perfect for any occasion. Made with fresh ingredients such as spinach, broccoli, peas, leeks and herbs, this soup is not only visually appealing but also densely packed with nutrients.

Cook’s Notes

And since the introduction of Covid-19 (Pandemic 2019) now a late summer flu here to stay according to medical science, filling up on green foods is an excellent way to boost your immunity.

The beautiful green color is achieved by pureeing the vegetables and adding coconut milk, giving the soup a smooth and creamy texture.

It is then seasoned with leeks, garlic, ginger and a touch of lemon juice for a burst of tangy flavor.

The aromatics in this soup (leeks, garlic and ginger) help create layers of flavor, helping the soup taste more complex and complete.

Read More Here About Cooking With Aromatics

Whether served as a starter or a main course, Emerald Green Soup is sure to be a hit among guests.

Its refreshing taste and healthy ingredients make it a great choice for a light and satisfying meal.

Read More About The ABC’s Of Soup Making

So next time you’re looking for a unique and delicious soup, give Emerald Green Soup a try and be prepared to be amazed.

Emerald Green Soup

1 tablespoon coconut oil

2 leeks, whites and green parts trimmed and washed thoroughly

2 large garlic cloves, minced

1 inch piece gingerroot, peeled and minced

3 cups broccoli, chopped, stalks included

3 cups vegetable stock (can opt for chicken stock – find recipe Here)

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 cups baby spinach or kale, lightly packed

1 cup frozen peas, thawed

14 oz can coconut milk

2 teaspoons coconut aminos (optional)

1 tablespoon fresh lemon juice

Garnish with chopped cilantro, plain coconut yogurt, sunflower or pumpkin seeds, and flaked coconut (optional)

In a large cooking pot, heat oil. Add leeks, garlic, and ginger and sauté over medium heat until leeks are soft but still bright green.

Stir in broccoli, vegetable broth, and seasonings. Bring to a gentle boil. Cover and simmer for 5 to 7 minutes, or just until broccoli is tender but still bright green.

Stir in spinach, peas, coconut milk, and coconut aminos, if using. Heat through.

Transfer to a blender in batches and blend until smooth. Or alternatively use a hand immersion blender and blend the soup ingredients in the pot.

Stir in fresh lemon juice. Add more cayenne, to taste, if you wish. Ladle into bowls and top with garnishing’s (optional).

Try These Soup Favorites

• Asparagus and Sweet Potato Soup
• Pumpkin Chorizo Soup
• Lentil Soup With Curry & Coconut Milk
• Creamy Roasted Broccoli Cheddar Cheese Soup

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