Tuesday 17 October 2017

Green Coconut Soup

Megan Young

you will need

1 red onion

2 garlic cloves

1 tbsp raw virgin coconut oil

2 leeks

4 sticks celery

2 heads broccoli

100ml organic coconut milk

2 organic gluten-free vegetable stock cubes

Two-thirds cup fresh mint, chopped



Chop the onion and garlic and sauté in a soup pot with the coconut oil for five minutes. Cut the leeks length-wise with a sharp knife and rinse under running water to make sure all the dirt is washed from between the layers.

Chop the leeks into 1cm slices and add to the pot.

Chop the celery into similar-sized pieces and add to the pot. Sauté the celery and leeks with the onions and garlic for a further five minutes.

Add the chopped broccoli (including the stalks) to the pot with the coconut milk and stock cubes.

Add enough water so the contents are completely covered and simmer for 15-20 minutes, or until the veggies are soft.

Stir in the chopped mint and blend all the ingredients into a smooth soup. Serve garnished with the chives.

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