GREEN VEGETABLE SOUP

This Green Vegetable Soup was adapted from Sarah Wilson’s (author of the I Quit Sugar cookbook) Cheesy Green Mish-Mash Soup. I added all the green vegetables I could find in my fridge, plus some potatoes to thicken the soup somewhat and add some healthy starch. No dairy was used in this soup. The colour may put some diners off but the taste of this soup is divine and oh-so-healthy. Definitely up there as one of my favourite winter soups. On a side note- use the WHOLE broccoli, stalks and all! 

INGREDIENTS

• 1 tablespoon coconut oil 
• 1 medium brown onion, roughly chopped
• 1 large garlic clove, finely chopped
• 2 medium broccoli heads, stalks sliced thinly and florets roughly chopped
• 1 celery stalk, roughly chopped
• 2 medium zucchini, diced
• 1 bok choy, roughly chopped
• 3 small white potatoes, peeled & diced
• 1.25 litres (5 cups) vegetable stock (preferably Massell brand)
• sea salt & pepper
• the juice of 1/2 a lemon

COOKING 

1. Add oil to a large saucepan over medium-high heat and add onion and garlic. Cook for 2-3 minutes or until onion is starting to soften. Add the broccoli, celery, zucchini, bok choy and potatoes to the pan and stir well to combine. Pour in the stock and bring to the boil, covered, then reduce to a simmer for 12-15 minutes. Add the salt & pepper and stir well. 

2. Transfer the soup to a blender or food processor and blend/process the soup until it becomes a smooth consistency. Stir in the lemon juice and serve warm. 

Serves / 4 - 6

Total Preparation/Chopping time / 15-18 minutes 

Total Cooking time / 25 minutes 

x Emily