Cruciferous Vegetable Soup

Ingredients

• 1 cauliflower

• 1 broccoli

• 1 bunch collard greens

• 2 zucchinis

• 1 brown onion

• 3x garlic cloves

• 1L organic veg broth

• 1 Tbsp coconut oil

Method

1. Add coconut oil to a large saucepan. Roughly dice up your onion and throw in the pot. Stir until onion becomes translucent. Add garlic and stir. Wash and cut up your veg and throw them in the pot.

2. Add broth.

3. Bring to the boil and then cook on medium to low heat for about 20-30 mins or until the vegetables are nice and soft.

4. Season with salt and pepper

5. Use a blender to blend soup into a creamy consistency.

6. Serve with a couple of slices of quality GF bread. I love super seeded paleo bread.

7. Sprinkle cashew parmesan on the top. My favourite at the moment is from the brand Pimp my Salad.

TIP: I often store this soup in small jars and freeze. I will then defrost and use as a pasta sauce. I sautè some spinach, mushrooms or whatever I have in the fridge, mix in the soup sauce followed by some GF low carb pasta. My favourite at the moment is edamame pasta. This is a really easy way to hit your vegetable target for the day.