Warming Emerald Green Soup - alive magazine

Ingredients

• 1 Tbsp (15 mL) coconut oil
• 2 leeks, trimmed and washed thoroughly
• 2 large garlic cloves, minced
• 1 in (2.5 cm) piece gingerroot, scraped and minced
• 3 cups (750 mL) chopped broccoli, including stalks
• 3 cups (750 mL) low-sodium vegetable stock
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 tsp (1 mL) cayenne
• 2 cups (500 mL) lightly packed baby spinach or kale leaves
• 1 cup (250 mL) frozen peas, thawed
• 14 oz (398 mL) coconut milk
• 2 tsp (10 mL) coconut aminos or nectar (optional)
• 1 Tbsp (15 mL) fresh lemon juice
• Garnishes: chopped cilantro, plain coconut yogurt, sunflower or pumpkin seeds, and flaked coconut (optional)