This soup came to me while I was sitting on the sun, overlooking my garden full of green goodness and a bit of hungry feeling in my tummy, thinking what I will cook for a quick Saturday lunch.
It's really what my garden gave soup. Full of great ingredients, bits and pieces and also love.
Hope you enjoy it as much as I did and as my husband said: " You can cook a soup like this every day"
A bowl, full of superfood.
Green Goodness Soup
1 brown or white onion 1/2 leak (use both parts green and white) 1 head of broccoli 1 handful of kale or silverbeet chopped up 1 cup of zucchini 2 carrots 1/2 cup of peas (frozen is fine) 4 cloves of garlic 1 tsp of grated ginger Water to top up Salt & Pepper 1tsp Nutmeg 2 tbsp Nutritional (savoury) yeast 1tbsp Coconut oil Method: Chop up all ingredients above into similar size pieces. Dice the onion and garlic & ginger. In a large pot melt the coconut oil and fry the onion until glassy. Add the leek and garlic and fry for another 3 minutes Add all other vegetable and stirfry for 5 minutes until fragrant. Add salt, pepper to taste, & nutmeg. Top up with boiling water to cover all vegetables and have about 1 inch over. Simmer on low heat for 10-15 min or until all vegetables are cooked through. Blend with blending stick and add nutritional yeast at the end. Adjust the taste with more salt if needed. To serve. Homemade bread with butter, pumpkin seeds and chopped up parsley on the top. TIP: Freezes well, so make up a big batch and freeze in a single or double portion.