Yay! It’s soup weather!

I love soup. So much so that I started a “Soup Club” at our workplace last Winter, and we blogged the recipes on the Opensource Soup blog.

There is nothing more nourishing than eating – and preparing – a beautiful soup. And they don’t have to have a vast number of complex ingredients, or take a long time to make either.

This gorgeous soup recipe is from Miranda Kerr’s Kora Organics blog. It has lovely fresh green vegies and herbs in it, so it’s good, good, good for you!

Leek, broccoli and herb soup

Ingredients:

  • 2 tablespoons coconut oil
  • 1 brown onion, chopped
  • 2 garlic cloves, coarsely chopped
  • 2 sticks celery, chopped (you might want to remove the stringy bits on the outside of the celery before chopping)
  • 2 broccoli heads (stems included), roughly chopped
  • 1 leek halved lengthways and thinly sliced
  • 2 cups homemade vegetable stock (or good quality gluten and dairy free bought vegetable stock)
  • handful mint, coarsely chopped
  • handful parsley, coarsely chopped
  • Sea salt, to taste
  • 3 tablespoons coconut milk (this is optional, but I added it and recommend it)
  • handful slithered almonds and additional parsley to garnish (you can lightly toast the almonds if you like) and ground black pepper if desired.

These roasted tamari pepitas and sunflower seeds also made a delicious vegan garnish. Another good option is grated brasil nut.

Method:

  1. Heat the coconut oil in a large, heavy-based saucepan and add the chopped leek, onion and garlic.
  2. Fry over medium to low heat for 5-6 minutes until the onion becomes translucent.
  3. Add the chopped celery and cook for another 1-2 minutes.
  4. Add the chopped broccoli, then pour the vegetable stock in.
  5. Bring to the boil, then add the chopped mind and parsley, and sea salt to taste.
  6. Simmer for 15 minutes.
  7. Transfer to a blender and add the coconut milk (or add the coconut milk and use a hand held blitzer thingy in the saucepan) and blend the soup to your desired consistency. I like to leave a bit of texture in my soups, but you can blend it smooth if you prefer.
  8. Reheat if required, then ladle into bowls, garnish with the slithered almonds, parsley and pepper.

I hope it warms the cockles of your heart as much as it did mine!

The gorgeous green veggies frying away, they smell divine… yum!

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