Coconut milk turns any soup into a sweeter flavour and a more velvety texture that I find particularly good for a green vegetable based soup, such as the ROOTED Green Souper Special Soup. Broccoli is usually partnered with cheese but here we try a vegan alternative, using peanut butter, paired with parsley and lemon to give it a fresh taste. Cinnamon gives warmth, turmeric gives an anti-oxidant boost and tamari offers a tangy saltiness. The result? Something special...

Serves 3-4

- 1 large head of broccoli, cut into pieces

- 1 large handful of spinach (I use fresh leaves, not packaged baby spinach)

2 tablespoons coconut oil

1 can of coconut milk

500ml vegetable stock

1 onion, finely chopped

3 cloves garlic, finely chopped

- 3 cm of ginger, finely chopped

- 1 teaspoon cinnamon

- 1 teaspoon mixed herbs

- 1/2 teaspoon ground turmeric

- 2 tablespoons of tamari (gluten free soy sauce)

- 1 tablespoon peanut butter

- salt and pepper, a pinch of each for seasoning

- juice of half lemon

Place the onion, ginger and garlic and gently fry in a big saucepan with the coconut oil, adding a little water and a lid to get the onions really soft and fragrant.

Whilst this is cooking, chop the broccoli into small chunks and add to the pan, along with the seasoning, cinnamon, turmeric and mixed herbs. Leave for 2 minutes and then add the stock, tamari and coconut milk.

Bring to the boil and then allow to simmer for 10-15 minutes, until the broccoli is cooked through. Once the vegetables are soft, add the peanut butte, lemon juice and spinach and allow to cool slightly - the heat will gently soften the spinach - and then transfer to your blender; I use a vitamix. Depending on your texture preference you can add a little more stock or coconut milk here. Add a little more salt and or pepper if needed and serve. 

A dreamy alkalising green soup for a chill day. Enjoy...

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