Warming Emerald Green Soup - alive magazine

Name: 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)

www.alive.com

Serves 6

View full recipe on www.alive.com

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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)