This recipe came from Dr Libby’s Brilliant Brassica Soup. I have adapted it slightly to suit my taste buds and it is delicious!

What I love about this meal is it includes a whole heap of greens that are full of antioxidants. It’s also such great value for money, so a cost effective way of feeding a family in a yummy nutritious way.

Ingredients

  • 2 broccoli, heads and stems roughly chopped
  • Bunch of Kale
  • Bunch of Spinach
  • 2 tablespoons of coconut oil
  • 1 onion
  • 2 stalks of celery, chopped finely
  • 4 cups of vegetable stock ( home made if you are into that)
  • 1 tin of coconut milk
  • 1 handful of parsley, chopped
  • 1 handful of mint, chopped
  • Sea salt to taste

Method: 

  1. In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
  2. Add chopped broccoli and kale including the stems. Bring to the boil with the vegetable broth then reduce heat and cook for a further 15 minutes.
  3. Add sea salt, chopped herbs and stir in coconut milk.
  4. Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed

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