This recipe was originally posted by Hannah Bronfman who recently shared it on her Instastories a while back. After the Valentine’s Day craze, a delicious dinner date and the most delicious red velvet cupcakes my friend made, I was in desperate need of something detoxifying and cleansing yet delicious and quick.
I try to get in my greens in all kinds of different ways and eating a delicious green soup for lunch makes this a piece of cake- well rather a spoon of soup (don’t worry, I judge myself for this joke too).
- Heat up coconut oil in a pot
- Once coconut oil is hot, add onion and garlic.
- Stir until soft and translucent
- Add the rest of the vegetables.
- Add salt and pepper
- Puree with a mixer.
When I make this soup I make a whole pot, keep half of it for me + company and freeze the rest for the days I need a healthy “fast food” option.
I love eating this soup with crunchy roasted chickpeas, pumpkin seeds or a dollop of whipped cream if I am feeling fancy.