Superfood Green Soup

As far as nutrient-density goes, this superfood green soup packs a punch. It’s rich in Vitamins A and C, potassium, magnesium, manganese, folate, choline, calcium, iron and zinc. And this pregnancy recipe proves that healthy can also be delicious.

| Serves 4 |

Ingredients

4 cups organic vegetable stock

1 cup coconut milk

1 cup broccoli, roughly chopped

1 cup butternut pumpkin, diced

1 bunch English spinach leaves

1 bunch bok choy

1 bunch kale leaves, washed and stems removed

1 onion, finely diced

2 cloves garlic, peeled and crushed

1 tbsp coconut oil

1 tbsp nutritional yeast flakes

½ tsp fresh ginger, finely diced or grated

Method

Heat the coconut oil in a large saucepan over medium heat.

Add the onion and cook for 5–7 minutes, or until the onion is translucent.

Add the garlic, ginger and green vegetables and cook for 3–4 minutes.

Add the pumpkin and stock, and bring to the boil.

Reduce the heat to low, add the coconut milk and cook for a further 20 minutes.

Allow to cool slightly before transferring to a food processor and blending until smooth.

Serve sprinkled with nutritional yeast flakes.