Green Goodness Soup

This is a super healthy recipe that is easy to make and naturally vegan and gluten-free! Prepare the soup at the beginning of the week for a week of quick lunches. Top this soup off with some roasted chickpeas for some extra protein and crunch!

Why you will love this recipe

  • This soup freezes well and is great for meal prep
  • It is jam packed full of veggies and plant protein
  • The combination of greens and coconut milk make for a super lucious and creamy soup.nb

INGREDIENTS (Serves 4-6)

2 tbsp. olive oil
1 onion
2 leeks
1 head of broccoli - cut into florets
2 cups of kale
2 cups spinach
1 litre vegetale stock
1 can chickpeas
50ml coconut milk 
Salt & pepper

INSTRUCTIONS

1.Peel and roughly dice the brown onion and leeks.

2. Place a saucepan onto low heat and add the olive oil. Place the onions and leeks n the pan and sweat for10 minutes ensuring that they don’t colour.

3. Add the chopped broccoli, and sweat again for 4 – 5 minutes.

4. Add the vegetable stock, kale and spinach.

5. Bring to the boil then simmer for 20 minutes, and then add the chickpeas.

6. Remove the pan from the heat & blend. Add the coconut milk & season with salt and pepper to taste. If it’s slightly to thick add more coconut milk until the right consistency.

Toppings: Toasted nuts, seeds, vegetable crisps, chickpea croutons


Kale Soup JPG


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