• Lucy Francis

Miso, Coconut + Greens Soup

High in protein, prebiotic fibre and 'live' cultures, this ultimate gut-supportive soup is delicious, seasonal for autumn/winter, and the perfect warming pick me up for a chilly day.


Dairy-free, gluten-free and vegan friendly.


Ingredients (serves 4 large bowl-fulls):

2 tbsp olive oil

1 giant leek

2 garlic cloves, chopped

500g frozen peas

3 large handfuls of kale

1 heaped tsp miso paste

1 can of coconut milk

1 veg stock cube and 3 (empty coconut can-fulls) boiling water

1 tbsp apple cider vinegar

2 heap tsp mixed dried herbs

5 fresh basil leaves


Method:

  • In a large boiling pot, add the olive oil over a medium heat and add in the leeks - sautee for 5-6 mins until softened

  • Add in the chopped garlic, herbs, frozen peas and stir together until evenly covered in the leek/oil mixture

  • Add the coconut milk, stock (1 cube to 3 empty coconut can-fulls water) and ACV. Bring to the boil, then simmer for 15 mins

  • Stir in the miso paste, kale and basil leaves - simmer for another 5-6 mins with the lid on

  • Transfer the mixture into a blender (or use a hand blender), and blitz until smooth.

  • Serve in bowls with a side of crusty sourdough bread.



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