Ingredients

2 teaspoon coconut oil
1 red onion
2 clove(s) garlic finely chopped
1 teaspoon fresh ginger finely chopped
1 lime zest and juice
300 g broccoli including stem, finely chopped
1 bunch(es) kale leaves stripped, finely chopped
4 cup(s) vegetable stock
200 ml coconut milk
200 g edamame beans shelled
100 g baby spinach leaves
1 tablespoon tamari (or soy sauce)
1 bunch(es) coriander roughly chopped
INGREDIENTS FOR GLUTEN FREE VEGIE BREAD
2 cup(s) almond meal
1/2 cup(s) buckwheat flour (or wholemeal flour if you can tolerate grains)
1 tablespoon psyllium husk
1/4 teaspoon salt
1 teaspoon baking powder
1 cup(s) pumpkin grated, raw
1 cup(s) zucchini grated, raw
4 egg(s)
1/4 cup(s) coconut oil melted
1 tablespoon rice malt syrup
1 tablespoon apple cider vinegar

Directions

Heat coconut oil in a large saucepan over medium heat and sauté onion for a few minutes. Add garlic, ginger and lime zest and continue to cook for a few more minutes.

Add broccoli, kale, stock and coconut milk and bring to the boil. Simmer covered for 5-8 minutes or until greens are cooked.

Add the shelled edamame beans, spinach and tamari sauce. Return to the boil and simmer for a few minutes more.

Add coriander and lime juice, remove from heat and blend until smooth and adjust seasonings.

Serve with a slice of Gluten Free Vegie Bread.

Nutrition

Energy 1522kj Calories 364cal Protein 18g Fibre 14g Fat 11g Saturated Fat 17g Carbs 24g Sugar

Broccoli and Kale Soup

Ingredients

Directions

Nutrition