Marina Kotova - Certified Functional Health Practitioner Serving DMV: District of Columbia, Maryland, Virginia, & Surrounding Areas
Description
This revitalizing soup combines a range of inflammation-fighting ingredients, making it a true nutritional gem. The inclusion of coconut milk not only provides a creamy and dairy-free base but also delivers anti-inflammatory benefits through its rich content of medium-chain triglycerides (MCTs), notably lauric acid. This, alongside the antioxidants found in vitamin C and vitamin E, contributes to reducing oxidative stress and inflammation. The synergy of leeks, onions, broccoli, garlic, and leafy greens infuses the soup with essential antioxidants, vitamins, and minerals, promoting an overall anti-inflammatory effect. Topped with roasted pumpkin seeds and sprouted broccoli greens for texture and nutrition, this soup is a delicious and nourishing choice to support your body's natural defense against inflammation, all while tantalizing your taste buds.
Directions
Vegetable can be cut in manageable chunks as we will be blending
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Sauté leek onion and garlic together for 2-3 minutes
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Add oregano and thyme sauté for another 30 min
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Add broth
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Add broccoli and let simmer for 15-20 minutes
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Add coconut milk salt pepper to taste and leafy greens
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Simmer for another 5-10 min
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Let cool
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Once cool blend with immersion blender
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Garnish with roasted pumpkin seeds and sprouted broccoli on top
Ingredients
2 whole leeks
1 large onion
1 can full fat coconut milk
2 tablespoon coconut oil
3 heads of broccoli
10 garlic cloves
2-3 packed cups of Spinach or kale or any other mustard greens
2 cups of chicken or vegetable broth
Salt and pepper to taste
½ teaspoon Oregano
½ teaspoon Thyme
Roasted pumpkin seeds (for garnish)
Sprouted broccoli greens (for garnish)