Immunity Boosting Green Soup (Edit recipe)

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Green vegetables are a nutritional powerhouse and we all could could use more green veggies in their diet. This creamy nourishing soup provides a big dose of that green goodness along with other immunity boosting ingredients like bone broth, garlic and turmeric. The leeks and broccoli are a wonderful combination, and the spices and aromatics enhance the flavor further. If you want an extra dose of indian flavors, do the final tempering step and watch it sizzle with delight! You can add other green vegetables like kale, zucchini and peas as well.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 2-3

Ingredients

2 whole Leek, use the bulb, discard tough green leaves
1 head Broccoli
3 cup Spinach
2 cup Bone Broth, sub with vegetable broth if vegan/vegetarian
0.5 cup Coconut Milk, full fat
3 cloves Garlic, chopped
1 tsp Ground Cumin
1 tsp ground Coriander
1 tsp Paprika
0.5 tsp Turmeric Powder
1 tsp Salt
0.25 tsp Black Pepper, ground
2 Tbsp Avocado Oil, or oil of choice

For the tempering/ tadka

1 Tbsp Avocado Oil
0.5 tsp Mustard Seeds
2 cloves Garlic, chopped
1 whole Red Chili (Fresh Asian-style), dried, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Clean and chop the leeks finely
Heat oil in a pan and sauté the leeks for 5 minutes. Remove 2 Tbsp of the leeks and keep aside for garnishing
Add sliced garlic and broccoli and let these brown for about 5 minutes
Lower heat and mix in the spices - cumin, coriander, turmeric and paprika
Pour in the broth and the coconut milk
Add the spinach and salt
Cover the pan with a lid and simmer for 5 mins
Remove from the heat an use a hand held blender or regular blender to blend the soup to a smooth consistency
Garnish with the leeks, ground black pepper and tempering (optional)
Instructions if you are doing the tadka/tempering for an additional flavor boost
Heat the oil under the tempering section in a small pan to high heat
Add the mustard seeds and let them splutter, followed by the dried red chili
Pour over the soup just before serving

Notes

You can substitute leeks with scallions or spring onions You can also add other green veggies like kale, peas and zuchini

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	445
Fat:	32 g
Carbohydrates:	22 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	1496 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.