Super Green Soup
A power packed soup containing some of the most health-promoting green foods
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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