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As a lunch, or even a dinner option, you’ll be hard-pressed to find a recipe more nourishing.
Soups are a wonderful way of increasing your vegetable consumption now that all those salad recipes are becoming less appealing as the weather cools down.
This brassica soup is a dream for your liver. Packed full of nutrients to support optimal liver function it will quickly become a household favourite. This soup will also be useful at the first signs of any winter ailments — to really amp up your nourishment. The use of fresh herbs gives this soup a delicious herby and fresh flavour. Parsley is one of my favourite foods as it is a good source of antioxidants, vitamin C and contains iron, so feel free to add an extra bunch if you enjoy it, too. Using cauliflower and coconut milk means the soup has a delicious, almost velvety texture. Coconut oil blends wonderfully with the coconut milk but the recipe also works well with good quality extra virgin olive oil or macadamia nut oil. So use what you have.
This recipe could also be used as a base so experiment with other green vegetables such as leek and spinach. It is extra lovely served with spring onions as a garnish. Quick and cost-effective, it truly is a recipe to keep.
Ingredients
| 2 heads | Broccoli, roughly chopped, including stalks (Main) |
| 2 Tbsp | Coconut oil |
| 1 | Cauliflower, heads and stems roughly chopped |
| 1 | Onion, chopped |
| 2 stalks | Celery, chopped finely |
| 4 cups | Vegetable stock |
| 1 handful | Parsley, chopped |
| 1 handful | Mint, chopped |
| 1 can | Coconut milk |
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Directions
- In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
- Add broccoli and cauliflower, including the stems. Bring to the boil with the vegetable stock then reduce heat and cook for a further 15 minutes.
- Add some sea salt, chopped herbs and stir in coconut milk.
- Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.
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