Herbal Green Soup

I infused this  green soup with a lots of medicinal herbs, making it a perfect remedy for the winter months.

Packed with minerals and vitamins this  alkalizing soup is a cure for all!

It can be made with any greens that you find at the store depending on the season.

Ingredients:

1 onion chopped

2-3 garlic cloves minced

2-3 teasp ginger minced

3-4 stalks celery sliced

2 medium sized leeks sliced, including green part

1 medium sized or 2 small zucchini sliced

4 cups broccoli florets

1 large bunch kale , roughly chopped

1 jalapeno , sliced

1 can full fat coconut milk

coconut oil for serving

spices: 

2-3 bay leaf,

 1/4 tsp cayenne pepper, 

1/2 tsp cumin, 

1/4 tsp coriander, 

1/4 tsp fenugreek,

 black pepper, salt to taste

fresh herbs: 

1 large bunch parsley, 

2-3 tbsp fresh thymes,

2-3 tbsp fresh sage, 

1-2 tbsp fresh oregano

4 cups water

Method:

Heat the large soup pot over medium -high. . Add onion, garlic, and ginger and sauté for about 5 min, stirring frequently to prevent sticking to the bottom. Low down heat to prevent burning of aromatics.

Add 1/2 cup of vegetable broth to deglaze aromatics.

Add the celery and leeks and spices, sauté for couple more min. 

Add water, zucchini,  broccoli, jalapeño and salt to the pot. Bring to a boil.

Reduce to a simmer. Simmer, covered, for about 3-5 minutes, or until the vegetables are bright green. 

Stir in the kale, simmer for a few more minutes, or until the kale is bright green and wilted.

Try not to overcook. 

Turn off the heat. Stir in all the herbs, cover with the lid and let it stay for 5 minutes to let it cool down slightly.Add a few cubes of ice to cool soup down. Remove bay leaf and discard.

Transfer the soup to a blender in batches to puree thoroughly. Return the soup to the pot and stir in the coconut milk. Adjust seasoning to taste.

Serve with more herbs and your favourite Royal Oil.