This soup makes me smile.
I could eat it all day every day. And the good news is, there's no strict recipe to follow - use any green vegetable you have in your crisper. The perfect recipe to use up all those little left over pieces that have perhaps seen better days.
The Green Soup
2 tbsp coconut oil | 1 onion, diced | 2 cloves garlic, crushed | 6 cups green veggies (zucchini, broccoli, celery - whatever you have) | 1 litre of stock | 1 cup rocket | 1 cup touch chopped flat leaf parsley | himalayan salt | juice of a lemon | coconut yoghurt and olive oil to serve
Salute the onions and garlic in a large saucepan with the coconut oil before adding in the green veggies and stir for a minute. Pour in the stock and bring to the boil. reduce the heat and simmer for 10-15 minutes. Stir in the rocket, herbs and salt then turn off the heat and puree until smooth using a stick blender, or transfer to a blender and pulse. Whisk in the lemon juice. Serve with a dollop of yoghurt and a drizzle of olive oil.
This soup worked perfectly with the yummy Cheesy Biscuits I also made recently (see here)
I hope you give it a whirl. Let me know how you go?