With the winter weather coming it's only right that I share a few soup recipes to help you guys get through this cold chill! Soup is a super easy way to pack protein and veggies into something pretty simple to make. This green machine soup is filled with three different kinds of greens - broccoli, kale, and spinach. It's completely dairy-free, yet it's still creamy because of the coconut milk used. Adding the toasted nuts on top will add that crunch that's always so yummy in warm soup. If you want to additional protein, you can add some grilled chicken to it as well!
green machine soup photo credit: The Little Green Spoon
Ingredients:
  • 1 tbsp EVOO
  • 1 large white onion
  • 2 cloves of garlic
  • 1 ½  teaspoons cumin
  • Pinch of salt
  • 1 head of broccoli
  • 2 cups kale
  • 2 cups spinach
  • 1 liter chicken stock, low sodium
  • 1 cup of coconut milk
  • Optional toppings: tahini, coconut milk, toasted nuts & seeds
  Directions: Dice the onion and mince the garlic. Add a tablespoon of olive oil to a large pot on medium heat and add in the garlic and onion. Sprinkle in the cumin and a good pinch of coarse salt and stir well. Put the lid on and let the onions soften. Chop the broccoli into florets. Add the broccoli, spinach and kale to the pot and toss everything. Pour in the stock and stir. Adjust the heat to allow it to come to a simmer and then put the lid back on. Leave it to simmer for about 10-15 minutes, until the broccoli is tender. Don’t worry if the stock doesn’t cover all of the veg. When the broccoli is tender, transfer the contents of the pot to your blender and blend until smooth. Return the soup to the pot, on low-medium heat and stir in the coconut milk. Toast your nuts and seeds in a pan on medium heat until crisp. When the soup is heated through, serve with a drizzle of tahini and the toasted nuts, and if you’d like another little swirl of coconut milk