I have always had a love affair with soup. For my birthdays every year I would ask to go out to lunch for my fave Cream of Broccoli soup. I am not kidding it was that good!! Or I was just a strange child. Either way I have re-created my beloved childhood soup. It is a whole foods version that does not contain any cream, dairy or processed ingredients. This is a great way to get your greens all in one bowl.
Use a large soup pot- Sauté chopped onion in 1 tablespoon of coconut oil. Or could replace with ghee or grass-fed butter. Saute it for about 5-7 min until it starts to caramelize. Add the chopped garlic.
Add chopped kale with stems, zucchini, broccoli, and cauliflower. Sauté for a few minutes.
Add the 5 cups of water and bouillon cubes. (read back of box to find out how many cubes need). Bring to a boil.
Cover pot with a lid and let simmer for 25 min.
Add 1 cup of unsweetened almond milk and mix it up.
Puree the soup- Add all to the blender or use a hand emersion blender. (If using the blender you may need to do it in loads)
I love my soup to be creamy with chunks of veggies in it. If you are like me scoop out 2 cups of veggies and put aside. Add the rest to blender or hand emersion blender. Pour the puree back in pot. Add back the chunks of veggies to soup and let it cook for about 5 min.
Add pink sea salt , and pepper to taste.
Drizzle with olive oil on top and enjoy!!!
*Use all organic greens when possible. Eating organic means eating veggies without pesticides.
*Could add collagen to soup for extra added protein.
*Freeze any leftovers it last for about a month in freezer.