This vegetable soup is a potent blend of vegetables, herbs and spices, loaded with essential nutrients for restoring health and vitality. Rich in chlorophyll, it is an effective blood cleanser and antioxidant source. This is a very nourishing dish to support your detox or weight loss program. To maximise the nutritional value, cut your vegetables finely to reduce cooking time.
Asparagus, 60 g
Carrot, 60 g
Broccoli, 80 g
Spinach, 100 g
Garlic, finely chopped, 3 cloves
Shallot, finely chopped, 2 tbsp
Bay leaf, 1
Zucchini, 100 g
Leek, 60 g
Celery French, 25 g
Vegetable stock, 500 ml
Sea salt, Pinch
Ground black pepper, To taste
Coconut oil, 7 ml
Herb garnish *, 2 tbsp
* The Herb Garnish in our video was a mix of fresh parsley, tarragon, kaffir lime leaf, galangal, mint, coriander, ginger and lemongrass. You can make your own mix to suit your personal taste and what’s available. You need about 2 tablespoons when chopped.
Place the vegetable stock, garlic and shallots in a saucepan and bring to a gentle simmer. Prepare all the vegetables by chopping finely. The aim is minimise cooking time to preserve the nutrients.
Once the stock is simmering, add all the chopped vegetables and the bay leaves. Simmer for 5-6 minutes (until vegetables are soft, but green colour is still preserved). Remove from heat and allow to cool slightly before blending for approximately 40 seconds on medium speed.
Return the blended soup to the saucepan, reheat and season with salt and pepper to taste. Serve the soup into bowls and sprinkle each with1 tbsp of the herb garnish mix and a small drizzle of coconut oil.