Supergreen Soup

There's nothing like cozying up with a big bowl of soup on a cold and gloomy day, right?! My Supergreen Soup is super simple, super nourishing and requires less than 30 minutes to pull together. I like to tell my kids this is what superheroes eat for dinner! I like to top my soup with some toasted pumpkin seeds, a drizzle of extra virgin olive oil and a some crusty whole wheat sourdough on the side.

Prep Time – 5 minutes
Cook Time – 20 minutes
Servings – 4

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Ingredients

·      1 head broccoli, cut into small florets

·      1 zucchini, quartered lengthwise and sliced into bite size chunks

·      1 cup frozen peas

·      2-3 handfuls fresh spinach

·      1 leek, halved and sliced

·      3 garlic cloves, minced

·      24oz organic chicken bone broth (I use bonafideprovisions ) or sub veggie stock to make it vegan

·      1 cup full fat coconut milk

·      2 tbsp miso paste (I use misomaster chickpea miso to keep it soy-free)

·      salt and pepper to taste

·      2 tbsp extra virgin olive oil

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DIRECTIONS

1.     In a large pot add olive oil, broccoli, zucchini and leeks and sauté over medium heat for 5-8 minutes until veggies are soft.

2.     Add frozen peas and garlic and continue to sauté for 1-2 minutes.

3.     Add chicken bone broth (or veggie stock) and coconut milk and allow soup to simmer for about 10 minutes on medium-low heat.

4.     Turn off heat and add miso paste and spinach. It’s very important not to add the miso until the end of cooking in order to preserve all of the beneficial bacteria. Allow spinach to wilt and soup to cool down a bit before transferring mixture to a blender.

5.     Blend until smooth and creamy consistency is achieved.

6.     Season with salt and pepper to taste.