Immunity Boosting Green Soup
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.
10 minutes
25 minutes
Difficulty:
Intermediate
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 |
| Calculated for total recipe. | |
by Masala Paleo
Serves: 2-3
Ingredients
- 2 whole2 whole2 whole Leek, use the bulb, discard tough green leaves
- 1 head1 head1 head Broccoli
- 3 cup3 cup3 cup Spinach
- 2 cup2 cup2 cup Bone Broth, sub with vegetable broth if vegan/vegetarian
- 0.5 cup0.5 cup0.5 cup Coconut Milk, full fat
- 3 cloves3 cloves3 cloves Garlic, chopped
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 tsp1 tsp1 tsp ground Coriander
- 1 tsp1 tsp1 tsp Paprika
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, ground
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or oil of choice
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 0.5 tsp0.5 tsp0.5 tsp Mustard Seeds
- 2 cloves2 cloves2 cloves Garlic, chopped
- 1 whole1 whole1 whole Red Chili (Fresh Asian-style), dried, optional
For the tempering/ tadka
Process
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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