As the day gets shorter and the temperatures get colder, here is a delicious and creamy plant-based soup loaded with antioxidant-rich leafy greens and cauliflower.
We hope you enjoy this recipe on a cold winter evening!
Power Greens Soup
Prep Time: 10 minutes
Total Time: 35 minutes
Vibrant in color and creamy in texture, this plant-based soup is loaded with antioxidant-rich leafy greens and cauliflower.
Ingredients
- 1 tablespoon olive or avocado oil
- 1 leek
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 20 ounces cauliflower florets
- 4 cups Bone Broth
- 1 can (13.5 ounces) Coconut Milk
- 10 ounces spinach, kale, chard, arugula and/or beet greens
- Lemon wedges, for serving
Directions:
- In 4-quart or larger saucepan and over medium heat, heat oil. Add leeks, salt, black pepper and cayenne pepper; cook 5-7 minutes, until softened and starting to brown.
- Stir in broth, coconut milk and cauliflower florets. Bring to boil; reduce to simmer. Continue cooking 6-8 minutes or until cauliflower is tender.
- Stir in greens; cook until wilted.
- Use immersion blender (or transfer soup in batches to blender) to blend until smooth. Adjust seasoning to taste.
- Serve soup with a squeeze of fresh lemon juice.
