This soup may initially scare you off if you aren’t really a ‘greens’ person, but don’t let it fool you! The flavours are delicious and make getting nutrients in super easy - the addition of the herbs and spices really take this soup to the next level.

This soup can also have alkalising benefits due to the ingredients used like parsley, garlic, kale and broccoli. Perf...ect if you are feeling under the weather or want a health boost! If you are a greens lover, check out my green smoothie recipes too!

Serves 4

Ingredients (organic if possible):

1 large bunch curly kale, stems removed, roughly chopped
sea salt and ground black pepper, to taste
2 tbsp olive oil
½ large leek, roughly chopped
2 garlic cloves, roughly chopped
½ tsp of each dried thyme, ground cumin and ginger
1 whole head broccoli, roughly chopped
½ head cauliflower, roughly chopped
4 cups vegetable stock
1 small handful parsley, roughly chopped
300ml coconut milk
1/3 cup (50 g) pine nuts, toasted

Method:

1. Preheat the oven to 190°C and line a baking tray with baking paper.

2. Place half of the kale in a bowl and drizzle over 1 tablespoon oil. Toss to coat, ensuring that all the kale is lightly coated in the oil. Season with salt and pepper, if desired. Place the kale on the lined baking tray and bake in the oven for 5-7 minutes until the leaves are tender, crisp on the edges and slightly browned. Using tongs, gently turn the kale halfway through the cooking time.

3. Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the leek and cook for 4-5 minutes until softened, stirring occasionally. Add the garlic, cumin, ginger, thyme and cayenne pepper and cook for 1 minute or until fragrant, stirring frequently.

4. Stir in the broccoli, cauliflower and stock and bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Add the parsley and remaining kale and cook, covered, for a further 6-8 minutes.

5. Carefully puree the soup with a hand-held blender, or in batches using a blender, until smooth. Return the soup to a medium-low heat and stir through coconut milk. Season with salt and pepper, if desired.

6. When the soup has heated through, ladle into serving bowls. Serve the soup with the crispy kale and toasted pine nuts.

7. Enjoy! X

www.higherhealth.com.au

Yours in health,
Maria Lucey, Nutritionist and Health coach
0438 112 050