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Ingredients (4 serves) :
1 tablespoon olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced
2 teaspoons minced ginger (to taste)
1 medium potato, peeled and roughly chopped
1/2 teaspoon salt
3 cups low sodium vegetable broth
1 1/2 heaping cups broccoli stems or florets, or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini
4 cups tightly packed, roughly chopped kale or spinach
1 cup unsweetened coconut milk
black pepper to taste
For serving: 1/2 cup cooked quinoa or rice
Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant. Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender.
Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or spinach, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending).
Return the soup to the pot and stir in the coconut milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice. Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.
** For males or physically active females, add an additional 1/2-1 cup basmati rice