This soup is simple and one of the most refreshingly delicious soups I have had this season. We use a variety of dark leafy green vegetables and combine them with parsley, fresh ginger, vegetable broth and rich coconut milk. The result is a thin, silky texture that is both grounding and so pure. I thoroughly enjoy the concept of creating our own super power broth that we then incorporate vegetables into.
The flavors of the greens are barely pronounced as they simmer together with the coconut milk and ginger so do not be scared by the green theme. It is surprisingly mellow in the most wonderful way. We simmer them in the broth on low to retain the nutrient without killing them in a fierce boil. If you have an abnormally large head of broccoli or kale, add in more vegetable broth. An important aspect is keeping this soup thin – imagine it thin enough that you can slurp it.
This soup is also versatile. I invite you to include vegetables of your choice that are in season from you local market. Imagine this as a kitchen sink dinner – although I would suggest using the freshest produce you can get your hands. I will make a few suggestions to ensure this soup turns out just as promising as mine if you decide to get creative with your produce.
I highly recommend that you stick to non-starchy vegetables – avoiding potatoes and beets. If anything a bit of butternut squash – but not too much or this will become a thicker consistency and take away from the purity and silkiness that is so refreshing about this recipe. I like the idea of keeping to green vegetables only for this one and that may just be a personal opinion but I truly believe it is what is so unique and wonderful about this recipe. Bok Choy, swiss chard and any variety of kale would work just as well in this blend.
Serve as a light lunch or supper, or pair with avocado on sourdough rye for a serious dose of green goodness.
FARMERS’ MARKET SOUP – (Serves 4)
1 Tbsp. of coconut oil
1 head of broccoli
½ – 1 head of kale
1 bag of spinach
1 bunch of celery
1/3 cup parsley
2 Tbsp. fresh ginger (more or less to your liking)
3 cloves of garlic
2 cups of organic vegetable broth
1 can of full fat coconut milk
1 Tsp. chili flakes (optional)
1. To prepare for the soup; chop broccoli, kale, spinach and celery and mince the garlic and ginger.
2. To begin, add the ginger and garlic to a soup pot along with the coconut oil. Let sauté only for a minute or two to avoid burning the oil and garlic – just enough to become fragrant throughout the kitchen.
3. Add the celery and chili flakes and a good splash of water to the pot. Top on, let celery soften for a few minutes. Ensure there is always enough water that nothing is sticking or burning.
4. Add the broccoli, kale, vegetable stock and coconut milk.
5. Bring to a simmer and cook for about 15 – avoiding a boil. You want to let the broccoli soften up without overcooking the kale into a brown color. I would suggest sticking around in the kitchen and keeping a watch.
6. Add the spinach and parsley and continue to cook for about 5 minutes.
7. Let cool for about 15 minutes and then transfer to a blender. Caution that hot liquid will combust so if you have a blender with a lid to release air I highly recommend this.
8. Blend until silky smooth – give it a good few minutes if necessary, checking along the way.
9. Serve hot with fresh black pepper and a pinch of sea salt.
I am a believer in balance so a delicious maple sea salt (chickpea!!) cookie is in the works! That said, savory can be just as delicious as sweet and I hope this soup reminds you so.