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