You simply can’t beat a bowl of delicious soup in the winter months. It’s warming, nourishing and sustaining when our bodies need it most. You can use almost any greens you wish in this beauty, but the creaminess of zucchini, sweetness of peas and kick of nature’s golden spice, turmeric, really bring this dish to life.
“Rich in anti-inflammatory and immune-boosting ingredients – this greens soup is made for abundant winter health.”
Winter Greens Soup
2 tablespoons coconut oil
2 cloves garlic, peeled and sliced
1 brown onion, peeled and roughly chopped
3 stalks celery, trimmed and chopped
2 teaspoons ground turmeric
2 medium zucchini, trimmed and roughly chopped
1 head broccoli, cut into florets, stems roughly chopped
1 bunch English spinach, trimmed and roughly torn
2 cups frozen peas
3 cups vegetable stock
Pinch sea salt and black pepper
To serve: fresh herbs, seeds and a touch of coconut milk if desired
Heat a large saucepan on medium heat, add coconut oil, garlic, onion and celery and cover with a lid to sweat the vegetables for four to five minutes. Add turmeric, zucchini, broccoli and stock and bring to boil, reduce heat and simmer for 30 minutes. Add peas, pinch of sea salt and black pepper and cook a further five minutes. Remove from heat and blend. Serve with fresh herbs, a sprinkle of raw seeds and a spoonful of coconut milk if desired.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.