Superfood Soup
12 |
35 |
384 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
10 min |
25 min |
4
|
Packed with nutrients and liver loving
Ingredients
1 tbsp
|
Coconut oil
(or ghee)
|
1 medium
|
Yellow onion
(diced)
|
2 clove(s)
|
Garlic
(peeled and crushed)
|
1/2 tsp minced
|
Ginger root
(or finely chopped)
|
1 bunch
|
Kale
(washed and stems removed)
|
1 cup
|
Broccoli, raw
(roughly chopped)
|
1 bunch
|
Spinach
(leaves)
|
1 head(s)
|
Bok choy
(or pak choy)
|
1 cup
|
Butternut squash
(diced)
|
1 l
|
Vegetable stock/broth, gluten-free
|
1 cup
|
Coconut milk
|
1 tbsp
|
Nutritional yeast
|
Instructions
- Heat the coconut oil or ghee in a large saucepan over medium heat.
- Add the onion and cook for 5–7 minutes, or until the onion is translucent.
- Add the garlic, ginger and green vegetables and sweat for 3–4 minutes.
- Add the pumpkin and stock and bring to the boil. Reduce the heat to low, add the coconut milk and cook for a further 20 minutes.
- Transfer to a food processor and blend until smooth.
- Serve sprinkled with nutritional yeast flakes.
Nutrition Facts
Per Portion
Calories
384
Calories from fat
167
Calories from saturated fat
154
Total Fat
18.5 g
Saturated Fat
17.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
6.1 g
Monounsaturated Fat
12.4 g
Cholesterol
0
Sodium
1493 mg
Potassium
2088 mg
Total Carbohydrate
36 g
Dietary Fiber
12.2 g
Sugars
5.2 g
Protein
18.2 g
Dietary servings
Per Portion
Energy sources
Recipe from:
Lee Holmes