Spring Greens Soup with Baked Parsnip Fries
Creamy, warming, and vibrantly colored, this soup is loaded with fresh nutrients and fiber to restore and detox in early spring.
Servings: 3
Ingredients
- For the soup
- 1 small broccoli head cut in florets
- 1 onion finely diced
- 2 bunches wild garlic
- 2 bunches watercress
- 1 cup fresh spinach leaves
- 1 &1/2 cups low sodium vegetable stock
- 1/2 cup coconut milk
- 5-6 mint leaves
- 1 tsp coconut oil
- 1/2 lemon juice only
- Freshly ground black pepper
- Mixed seeds to garnish
- For the baked fries
- 2 medium parsnips peeled and cut in 1/4 inch stripes
- 1 tsp coconut oil
- 1 tbsp soy sauce
- 1 tsp chia seeds
Instructions
- Heat the oven at 180°C/356°F.
- Line a baking sheet with parchment paper and place the parsnip stripes onto it.
- Add the coconut oil and soy sauce and toss to combine.
- Bake for 10 minutes, toss and bake for 10 more minutes.
- Sprinkle with chia seeds and set aside.
- Heat the coconut oil in a medium soup pot, add the onions and fry for 2 minutes.
- Add the vegetable stock and coconut milk and bring to simmer.
- Add broccoli and spinach and simmer fro 5 minutes, over low heat.
- Add the watercress and wild garlic, and remove from heat.
- Transfer the soup into a blender, add lemon juice and mint leaves and process to obtain a smooth liquid.
- Distribute evenly in airtight containers (for the to-go version) or bowls, garnish with mixed seeds and serve with bakes parsnip fries.
Notes
