By now you must know my fascination for the color green especially when it comes to the foods I eat. I don’t think any soup could get greener than this. We have eaten this soup a couple of times in the last three weeks and and the fact it can be a one dish meal with lots of vegetables and hearty plant based protein is a definite a seller. Another plus- it is KID APPRROVED – my kids and their friends!
Try it and share what you think.
Serves 4 generous portions
4 cups Broccoli chopped {florets and stalk}
4 cloves Garlic chopped
4 cups chopped Spinach + Collard Greens {you may skip either}
2 cups Cooked Garbanzo beans *
*If you are following my seasonal detox program, replace Garbanzo beans with 2 cups cooked lentils
¼ cup Pumpkin seeds
Juice of 1 lemon {less or more depending on how tart you like}
½ teaspoon Cumin Powder
Handful Parsley +Cilantro
Himalayan Salt
Fresh ground Pepper
4 cups Water or Stock
Coconut oil for cooking
1 table spoon Extra Virgin Olive oil
Sauté garlic in coconut oil till the garlic changes color. Add chopped broccoli and cook till almost tender (not over cooked, should still have a bite). Season with salt and fresh ground pepper. To this add chopped greens and turn off the flame as soon as the color turns dark green and the leaves begin to wilt.
To a high speed add water or stock, lentils or beans, pumpkin seeds, cumin powder, cilantro, parsley, cooked vegetables, olive oil and blend. Add lemon juice to taste.
Enjoy the very green soup!
