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How this works
Servings: 6
Calories: 209kcal
Ingredients
- 1 Tbsp coconut oil
- 2 leeks trimmed and washed thoroughly
- 2 large garlic cloves minced
- 1 1-inch piece gingerroot scraped and minced
- 3 cups chopped broccoli including stalks
- 3 cups low-sodium vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne
- 3 cups lightly packed baby spinach or kale leaves divided
- 1 cup frozen peas thawed
- 14 oz coconut milk
- 2 tsp coconut aminos or low-sodium tamari
- 1 Tbsp fresh lemon juice
GARNISH
- chopped cilantro
- plain coconut yogurt
- sunflower or pumpkin seeds
- flaked coconut (optional)
Instructions
- In heavy saucepan, heat oil. Add leeks, garlic, and ginger and sauté over medium heat until soft but leeks are still bright green. Stir in broccoli, vegetable broth, and seasonings. Bring to a gentle boil. Cover and simmer for 5 to 7 minutes, or just until broccoli is tender but still bright green. Stir in 2 cups spinach, peas, coconut milk, and coconut aminos or tamari, if using. Heat through.
- Transfer to a blender in batches and whirl until smooth. Stir in fresh lemon juice. Add more cayenne, to taste, if you wish. Chop remaining cup of spinach and fold in. Ladle into bowls and top with garnishes
Nutrition
Calories: 209kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Sodium: 311mg | Fiber: 3g | Sugar: 3g
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