This beautiful, rich green soup is packed with all the good stuff! The recipe is from my friend Claire Yates’s book Optimal Health The Paleo Way and it’s the perfect number to add to your rejuvenating recipes box. It’s a lovely cleansing meal – perfect for those days when you feel like having something light and nourishing.
This soup is perfect for batch cooking and meal prep ahead of time. Flavours will develop more over a few days so it’s a great soup to store and to freeze.
What’s good about it: This soup is full of sulphur-rich, liver-loving compounds found in leeks, garlic, cauliflower and broccoli as well as tonnes of antioxidants and vitamins. We recommend adding some shredded chicken or grilled prawns on top for a complete meal. It’s rich in vitamin A, vitamin C, folate, and manganese.
- 2 tablespoons butter or ghee
- 2 leeks white parts only, roughly chopped
- 3-4 cloves garlic roughly chopped
- 4 sticks celery roughly chopped
- 1/2 small head cauliflower roughly chopped
- 2 medium heads broccoli stem included, roughly chopped
- 8 cups vegetable stock
- 2 large handfuls baby spinach roughly chopped
- 1 large handful flat-leaf Italian parsley roughly chopped, plus extra to garnish
- pinch ground nutmeg
- freshly ground black pepper to taste
- 1 tablespoon coconut cream or dairy cream, to garnish
- Drizzle of truffle oil to garnish (optional)
- Heat the butter in a pot over a medium heat. Add the leeks and garlic and cook until the leeks are soft but not brown.
- Add the celery, cauliflower and broccoli and cook for a further 5 minutes. Add the vegetable stock and bring to the boil, then turn down the heat and simmer for 10–15 minutes or until the cauliflower and broccoli are soft. Add the spinach and parsley and take off the heat as you want them to retain their bright green colour.
- Blend the mixture to a smooth consistency using a hand blender. Add nutmeg and pepper to taste. Serve in bowls with a dollop of coconut cream, a sprinkle of parsley and a drizzle of truffle oil.