The idea of this soup started as a Broccoli Coconut Soup and quickly turned into something much greater than that! This soup is in fact Paleo and Whole30 approved, and no measurements were taken in the making of this, who uses them anyways?! Soup is already one of the quickest meals to make, I don’t know why I don’t do this more often, and it’s super easy to make batches of it and perfect for freezer meals. You’ll want to make this one again and again, so hold on to these loose instructions, and feel free to get creative with the combos.
1. Start with 2 large crowns of broccoli cut and separated, a head of garlic (yes a full head), an onion, half a green jalapeño & half a red jalapeño pepper chopped into small ish pieces (you’ll be blending it all anyways). Toss with olive oil, kosher salt, in a thin layer of water and bake for 20 ish minutes at 350F
2. Blend the baked goods (with the baked water too, it’s got the flava flave) with 2 cups of coconut milk (careful of the coconut milk, most have additives, try to find one that’s straight up coconut milk, depends how clean you want to eat I guess… we don’t want no guar gum), 1 or 2 avocados, like 5 handfuls of spinach (yeah, 5! You could even do more, I don’t even know how much I did)((this is the point you start to realize the greenness of this soup, its pretty radioactive lookin’!)) You may have to do a couple blending batches, but from the blender add the green stuff to a large soup pot, the one you bring out only at Christmas. Simmer for about 15 minuets, adding water depending on the thickness you want to achieve. This is also the time you will add your spices. I added Hot Curry Powder, Turmeric, Hot Chilli Powder, and more kosher salt, all to taste. At this point it’s not that hot, but I like it hot, so I added a bit, and then a bit more, and then some more. For proper spice flavour, make sure to check out your local spice market for fresh flavours! You’d be surprised the difference it makes. I like The Silk Road Spice Merchant here in Calgary.
3. This is the fun part, even with all the good nutrients found in everything thats been added at this point, I still felt like something was missing. If you are vegan or veggie, you want to stop here, but those of you who like, I mean love meat, add in the bacon! Not just any bacon though, we locally sourced ours from Spraggs Meat Shop in Alberta, free range pork thats pastured raised and naturally fed. We then toasted some pine nuts for more nutty crunchy texture. This batch easily feeds 4-6 people.
So that’s it! Enjoy, tell all your friends. Oh and pair it with a juicy glass of pinot noir.