Supergreen Soup

This creamy soup is packed with veggies, bone broth and creamy coconut milk. The miso paste gives it the perfect umami flavor. Top it off with some pumpkin seeds and olive oil for a super-nourishing and satisfying meal.

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. Allow the soup to simmer for about 10 minutes on medium-low heat.

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

5.     Blend until a smooth and creamy consistency is achieved.

6.     Season with salt and pepper to taste. Serve with your favorite crusty bread. Enjoy!