yield: 2 QUARTS; SERVES: 6-8
The perfect warming, thoroughly satisfying winter soup that will also give your immune system the boost it needs after lots of holiday indulging. Make it vegetarian by swapping bone broth for veggie stock. The garlic and ginger will bring plenty of flavor.
1 tablespoon coconut oil
2 garlic cloves, minced
2 inch piece of ginger, peeled and minced
1 yellow onion, chopped
7 celery ribs, chopped
1 small broccoli head, cut into florets
¾ cup white beans, cooked and drained
2 packed cups fresh watercress or spinach
3 cups dark leafy greens (like kale or swiss chard), destemmed and roughly chopped
1 14-ounce can full-fat coconut milk
4 cups bone broth, chicken, beef, or vegetable stock
½ lime, juiced
½ teaspoon salt
½ teaspoon freshly ground pepper
Pepita seeds for garnish
In a heavy-bottomed pot over medium heat, melt the coconut oil (ghee or full fat butter is fine if you don't have coconut oil. When melted, add the garlic, ginger and sauté until fragrant, about 1 minute.
Add the onion and sauté another 2-3 minutes or until translucent, adding coconut oil 1 teaspoon at a time if the pan is dry. Add in lemongrass, whole is fine. Lightly sauté
Stir in the celery and broccoli. Cover with a lid and steam for 2-3 minutes.
Add the beans, greens, coconut milk, and broth and bring to a simmer. The greens should be wilted and the broccoli should be cooked through and bright green. Turn off the heat and add the lime juice, salt, and pepper.
Use an immersion blender or carefully transfer soup to a stand blender. Blend until smooth.
Blend on high for 1 minute or until completely smooth, then transfer back to the pot on the stove. Return to a simmer and taste test. Add lime, salt, or pepper to taste.
Serve immediately garnished with pepita seeds and a small drizzle of olive oil.
Store any leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.