I made this soup a couple weeks ago when our sunshine state aka Florida had a few freezing days. It was cold and I was craving something warm and super green. I’ve made a version of this soup before but changed it up a little. This soup is vegan if you don’t add the dollop of sour cream on top like I did. The main flavors you will taste are cumin and broccoli, its a super green and the flavor is rich, earthy and warm. The main greens in the soup are broccoli, kale and spinach. This is honestly a bowl of health, packed with fibre, vitamins, and minerals!
Click the photo above to link to the recipe of these roasted nuts I made for a topping for the green soup.
- 2 ½ cup of Broccoli chopped into florets
- 1 cup of kale
- 1 cup of spinach
- 4 cups of vegetable broth
- 1 cup of coconut milk (use can over container, I find it to be thicker and wont make you soup watery)
- 3 cloves of garlic minced
- 1 white onion diced
- 1 tbsp coconut oil
- 1 ½ tsp Cumin
- ½ tsp Paprika
- 1 tsp Salt – adjust with taste
- Pepper to taste
- roasted nuts (optional)
- microgreens (optional)
- sour cream (optional)
In a large pot heat the coconut oil until it melts and add the garlic, onion, cumin, paprika, salt and pepper. Let sauté until the onion and garlic are soft, a few minutes. Once the onion and garlic have softened, add the kale, spinach and broccoli as well as the vegetable broth. Simmer for about 15 minutes, you want to make sure the broccoli has tenderized. Then transfer the soup to a food processor or blender. If you food processor or blender isn’t large enough to consume all of the soup break it into batches and blend. Once blended smooth, return back to the pot, add the coconut milk and simmer on low for a few minutes. When serving, I topped the soup with roasted nuts, a Italian blend of micrograms and a dollop of sour cream.