Broccoli spinach soup – Whole30
Have I told you that I like cooking? I mean seriously… 😉 And while most people look at me a little funny when I tell them I am doing a ‘whole30’ I love finding and creating new recipes that are whole30 approved. I’ve said it before and I’m gonna say it again; this lifestyle might not be such a great fit if you don’t like cooking. It could possibly mean you’re stuck eating eggs for the rest of your life. Not a good prospect I would think… But if you like cooking than eating this way is just another fun challenge.
And no I don’t come up with all of the recipes from scratch. I like to get inspired by others too and in this case the original recipe is from an ebook called ‘Levende Lunches’ (in Dutch) and I adapted it slightly since I had some leftover veggies in the fridge that needed to be eaten. And it’s a really great soup so perfect for a lunch or a (very) light dinner. Marjolein (who created the original recipe) likes to take the soup with her for lunch and keeps it in a thermos so it stays warm and can be eaten straight away. Great idea too as eating like this on the go can be a bit of a problem.
I’ve had situations where I forgot to bring food and was forced to survive on an apple as that was the only thing I could find while on the road… Not ideal so planning is important. I’m definitely going to be making this soup again as it’s delicious!
If you want to stay up to date about our Whole30 experience it is best to check here for more information.
- 2 tbsp of coconut oil
- 1 medium broccoli chopped
- 2 sprigs of celery cut in slices
- 1 large onion diced
- 4 cloves of garlic chopped roughly
- 2 tsp tumeric
- 3 tsp ground coriander
- 1 tsp ground ginger
- large handful of chopped fresh spinach
- 1 litre of vegetable stock
- 4 bay leaves
- 100 ml coconut milk
- some gardencress
- 1 tsp of hennepseeds
- salt and pepper to taste
Take a big pot with a thick bottom and put the coconut oil in. As soon as the oil is hot enough add the onions and bake until translucent. Add the garlic and bake for a short while. Add the ground spices and bake until fragrant. Add the celery and broccoli, stir and add the vegetable stock.
add the bayleaves.
Bring to the boil and turn down the heat. Let it simmer until the broccoli is cooked (about 10-15 minutes) Add the spinach at the last minute.
Once cooked, remove the bay leaves and puree the soup
Serve with a bit of coconut milk, sprinkle with hennepseed and the gardencress