Image: Brittany via Eating Bird Food

Ingredients:


  • 2 tablespoons butter or ghee
  • 2 leeks, white parts only, roughly chopped
  • 3-4 cloves garlic, roughly chopped
  • 4 sticks celery, roughly chopped
  • ½ small head of cauliflower, roughly chopped
  • 2 medium heads of broccoli, stem included, roughly chopped
  • 8 cups vegetable stock
  • 2 large handfuls of baby spinach leaves, roughly chopped
  • 1 large handful of flat-leaf (Italian) parsley, roughly chopped, plus extra  to garnish
  • pinch of ground nutmeg
  • salt, to taste
  • 1 tablespoon coconut cream (or dairy cream), to garnish

Directions

Preheat the oven to 170°C (325°F).

  1. Heat the butter in a pot over a medium heat.
  2. Add the leek and garlic and cook until the leek is soft but not brown.
  3. Add the celery, cauliflower and broccoli and cook for a further
  4. 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.
  5. Add the spinach and parsley and take off the heat (you want them to retain their bright green colour).
  6. Blend the mixture to a smooth consistency using a hand blender.
  7. Add nutmeg and pepper to taste.
  8. Serve in bowls with a dollop of coconut cream and a sprinkle of parsley.

TIP

Turn this soup into a quick complete meal by grabbing a hot chicken on the way home  and adding the flaked breast to the soup,  as pictured.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.