Another soup testing round for the spring recipes of my S.O.U.P. Cleanse and I’m sharing my most recent favorite with you before it even hits the delivery boxes. Take a look at the ingredient list below and you’ll see frash garlic and ginger, combined with five veggies and leafy greens. Cooking this way is one of the easiest ways to pack a crazy amount of vegetables into your diet. Think about how many times your meal options present you with 4-5 servings of vegetables in one sitting. Pretty impressive and the most important, this soup is delicious. The flavors blend together seamlessly with a little creamy coconut milk, and the medium-chain triglycerides of the coconut milk are satiating and convert quickly into energy for your body to burn.
Coconut Veggie Soup
2 T. extra virgin olive oil
1 tsp. Herbamare seasoning
1 white onion, chopped
1 bunch green onions, chopped
2 inches fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 yellow bell pepper, chopped
1.5 cups broccoli, stalks and florets, chopped
1 cup butternut or acorn squash, peeled and chopped
3 heaping cups fresh spinach
32 ounces organic vegetable broth
1 cup SO Delicious Culinary Coconut Milk
1/3 cup organic shelled hemp seeds
Add coconut oil to a medium soup pot over medium heat. Add the onion, ginger, and green onion and sauté until onions are softened and translucent.
Add the garlic, bell pepper, broccoli, and squash and continue to sauté for additional 5 minutes, stirring often. Add the vegetable broth, coconut milk, then reduce heat and simmer for 20 minutes. Add the fresh spinach and hemp seeds, stirring enough to soften it before blending.
In batches, carefully add soup mix into a blender and puree until smooth. Adjust seasoning, and garnish with fresh herbs.