Ingredients:
1 litre of meat stock / bone broth / vegetable stock or water with quality stock cubes like Marigold
2 table spoons of refined coconut oil, ghee or olive oil
2 celery stalks, roughly chopped
350g of broccoli florets (fresh or frozen)
200 grams of spinach (fresh or frozen)
130g of frozen peas
1 onion
1 clove of garlic
optional but lovely: fresh or dry dill, add after the soup has been cooked
My favourite toppings: chopped hard boiled eggs, crumbled feta cheese, toasted seeds like pumpkin or sunflower seeds (you can use all of them together or either, depending on your preferences)
You can increase your protein intake by adding 1 serving of hydrolysed collagen powder.
Method:
Warm the fat in a pan.
Add all vegetables and sauté until soft.
Add stock and and cook on medium heat for 10 minutes.
Season with salt and pepper.
Blend
Garnish with toppings or preference and enjoy
About the soup
This delicious ‘eat your greens soup’ focuses on both phases of liver detoxification and healthy bile flow, which require the following nutrients:
protein
fat
fibre
sulphur
B vitamins, especially folate
magnesium
The soup has it all. It is specifically good to support methylation (e.g. lowering homocysteine or clearing out excess oestrogens) and the skin. Great for children who don’t like green vegetables.