This is a rich, warming soup that can easily be customized to taste. Go light on the spices or even omit them if you prefer a blander soup. Swap out the green vegetables for others according to your preference and availability.
Recipe Prep Time:
30 minutes
Recipe Cook Time:
1 hour
Recipe Ingredients:
1 medium sliced leek
2 cups sliced zucchini
2 cups broccoli florets
2 cloves chopped garlic
1/2 to 1 inch fresh ginger, chopped
1/2 inch fresh turmeric, or 1 tsp ground
4 cups vegetable stock
1 cup almond or coconut milk
sea salt and black pepper to taste
1 bay leaf
1/4 cup raw cashews or almonds, soaked 2 hours (optional)
2 Tablespoons olive oil or ghee
Recipe Instructions:
Stir the garlic, ginger and turmeric in the olive oil in a large soup pot over medium heat for about a minute, then add the leek, zucchini, broccoli, bay leaf and vegetable stock, cover and bring to a boil. Reduce to simmer for 30 minutes or more until all vegetables are soft, remove the bay leaf and add the almond or coconut milk and allow to cool slightly. If using the soaked cashews or almonds to thicken add now, and puree either in batches the blender or use an immersion blender in the pot, season with salt and pepper and serve. Garnish with a sprinkling of hemp seeds or chopped avocado for an even heartier and more nourishing soup!