Green Detox Soup
29 October, 2013
2 large broccoli
3 celery stalks with leaves (chopped in short pieces)
1 bunch of bok choy
2 medium size onions
2 medium size white potatoes
2 cloves of garlic
1 handful of parsley
1/2 teaspoon natural sea salt (unprocessed)
1-2 tblsp extra virgin olive oil
1-2 tblsp virgin coconut oil
Himalayan sea salt
4-5 cups of filtered water
What to do:
Prepare a large pot with water and place on the stove over medium heat. Add potatoes and onions. Bring the water to boil for a few minutes. Add all other vegetables (not including the parsley and garlic) and keep over a medium heat for 10 minutes. Put parsley and garlic raw inside the blender. Add the soup vegetables with the water from the soup and blend all ingredients together. Add water from the pot to create the right consistency. You might need to do this in batches.
The idea is to not cook the vegetables too much, just enough to soften them to a nice consistency for the soup blend, and keep the parsley and garlic raw.
Once blended and all ingredients have been stirred together, add the olive oil and coconut oil. Mix the oils in, add salt to taste.
Delicious with some spelt toast, topped with coconut oil and avocado salsa.