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Super Green Soup

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Super Green Soup

A power packed soup containing some of the most health-promoting green foods
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup

Equipment

  • Blender
  • baking sheet
  • serving bowl
  • parchment paper
  • Foil

Ingredients
  

  • ½ head Broccoli split into florets
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 tsp Garlic Pepper or Black Pepper
  • 1 whole Garlic bulb
  • 1 medium Avocado
  • 2 tbsp Pumpkin Seeds
  • 1 large handful Wild Rocket Arugula
  • ¼ cup Coconut Milk
  • 2 cups Boiling Water
  • 1 tbsp Vegetable Stock or 1 Bouillon cube

Instructions
 

  • Begin by separating the broccoli florets and arranging them on a baking tray lined with parchment paper. Season the florets with olive oil, sea salt, and garlic pepper (or black pepper if garlic pepper is unavailable).
  • Cut the top off an entire garlic bulb, revealing the cloves. Drizzle olive oil over the exposed garlic, sprinkle a bit of sea salt, and then wrap the bulb in foil.
  • Place both the broccoli tray and the garlic bulb in the oven at 350℉ for 30 minutes (roasted garlic might require a few extra minutes). Remember to reserve some roasted broccoli florets for later garnishing.
  • Once the broccoli is roasted, combine it in a blender with avocado, the roasted garlic, pumpkin seeds, wild rocket, and coconut milk.
  • Dissolve your stock cube or vegetable bouillon in 2 cups of boiling water. Pour this mixture into the blender and blend until the ingredients form a smooth consistency.
  • Serve the soup in bowls, garnishing with a few roasted broccoli florets and pumpkin seeds. Optionally, enjoy with some bread on the side.
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