Superfood Soup

Health Rating

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

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.

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

Vegetables

11.3

Recipe from: Lee Holmes

Soup