INGREDIENTS

• 1 Tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, diced
• 1 leek (green part included), cut into half moons
• 1 thumb-size ginger, peeled and chopped
• 1 Tbsp cumin
• 3 heads broccoli, chopped
• 2 handfuls of baby spinach
• 2 handfuls of kale, stems removed and chopped
• 5 sprigs green onions, chopped
• 2 cups fresh peas (frozen can be used)
• 1/2 bunch of cilantro
• 1 can (400ml) coconut milk
• salt and pepper to taste
• toasted sliced almonds (garnish)
• red pepper flakes (garnish)
• olive oil (garnish)

INSTRUCTIONS

1. In a large pot heat up the coconut oil,
2. then add onions, garlic, ginger, leeks and cook for 5-10min.
3. Add the cumin, stir and let cook for another minute.
4. Add the rest of the veggies, coconut milk and enough water to just cover the veggies.
5. Cook for 20 min and set aside to cool.
6. Once cooled enough, blend well, return back to the heat and warm up to desired temperature (hot-hot-hot soups are the preference around here).
7. Serve with toasted sliced almonds, red pepper flakes and a drizzle of olive oil.

Source: https://www.instagram.com/thekitchenplot/ by: Nora Nentcheva