Emerald Green Soup

This Emerald Green Soup is chucked full of green vegetables. Like broccoli, spinach, peas and leeks. It’s a versatile soup, in that you can add or exchange the spinach for green cabbage, kale, or arugula.

Soup may not cure what’s ailing you, but it is a comfort food when you are sick and under the weather.

Read More About The ABC’s Of Soup Making

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

Without them, you will have a bland bowl of Emerald Green Soup.

Read More Here About Cooking With Aromatics

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).

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