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Soup-er Healthy Green Soup

There are some days only a big warming bowl of healthful soup will suffice. For those 'under the weather' days or when it's just a little dreary out there, this is the equivalent of a giant duvet in a bowl.
Soup-er Healthy Green Soup with thyme roast squash, coriander, black sesame and borage flowers

The bone broth base provides a nutrient-dense backdrop to a medley of vegetable bursting with an array of vitamins. The trick to the ultra creamy texture is avocado added just before blending which makes this soup extra filling and full of heart healthy fats.

Full of detoxing phytonutrients and flavonoids, broccoli packs a major punch in anti-inflammatory and immune boosting benefits, keeping blood vessels strong. There is plenty of fibre also to aid digestion. Both the broccoli and spinach are high in vitamin C, B6 and K (for bone health).

Soup-er Healthy Green Soup with coriander leaves and black sesame seeds
Butternut squash has super high vitamin A levels, an antioxidant that supports the immune system, helps vision in dim light and keeps skin healthy. Ginger which adds a lovely zingy flavour is also anti-inflammatory, immune boosting and improves blood circulation.

I love to top this with either a sliced (or crumbled) hard boiled egg for some protein or some crunchy seeds. It also tastes delicious with some fresh coriander leaves on top and some cubes of roast butternut squash. Nom nom!

Soup-er Healthy Green Soup

Makes 4 bowls

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Soup-er Healthy Green Soup topped with egg and mixed seeds
1/2 leek, washed and chopped
2 inch piece root ginger, chopped
250g butternut squash, peeled and diced
1 head of broccoli (300-350g), including stalk, roughly chopped
2 large handfuls spinach
1 handful coriander, roughly torn
1 ripe avocado, pitted, peeled, roughly chopped
2 cup (approx 475ml) bone broth or stock (I use my Bone Marrow Broth Soup Recipe)
2 cup water and extra to adjust consistency
1 tbsp coconut oil
salt and fresh ground black pepper to taste
Optional to garnish: coriander leaves, seeds, hard boiled egg, roast butternut squash cubes

1. In a large lidded saucepan or casserole pan, heat coconut oil over a medium.
2. Sautee leeks for approx 3 minutes until softened.
3. Add ginger and continue to sautee for another 2 minutes.
4. Add squash and cover with stock and water.
5. Bring to the boil, lower heat, cover and simmer for approx 5 minutes or until squash has cooked and is soft (depends on the size of your squash chunks).
6. Turn heat back up to medium, add broccoli and bring soup to a boil, leaving the lid off (putting the lid on can easily overcook the broccoli and turn it yellow).
7. Allow broccoli to cook for a few minutes, stirring every so often, until broccoli is tender but still green (again, this depends on the size of your pieces).
8. Add spinach and coriander for a minute or so until just wilted.
9. Remove pan from heat, add avocado chunks before blitzing with hand/stick blender until smooth, or transfer to food processor carefully as soup will be very hot.
10. Return pan to a low heat and add extra water if soup is too thick. Season to taste with salt and pepper.

11. Pour into serving bowls and garnish with choice of extra coriander, seeds for crunch, chunks of roast squash, or hard boiled eggs sliced or crumbled over the top.


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