Spring Greens and the Taste of bitter are so balancing after a Winter of accumulation, however it can be challenging to prepare in way that tastes good too. Coconut milk and Simply Sweet Curry sweeten this pot of medicine greens and roots making it a delightful and flavorful cleansing and nourishing soup. This soup’s flavors mellow overnight and if you choose to garnish with fresh mint and a squeeze of citrus it comes together in way that has you forgetting that this is Spring Cleanser for your Liver and Gallbladder.
3 T. Coconut Oil
1 c. Red Onion (1 medium onion)
1/8-1/4 c. Scallion sliced (1-2 bulbs)
1/8 c. Raw Ginger sliced
2-3 c. Parsnips and/or Turnips sliced (less if strict keto)
1 Bunch Kale
1 Bunch Dandelion Greens
1 Can Coconut Milk (lite or full fat)
2-3 T. Coconut Amino’s
1 T. Temple Taste Simply Sweet Curry
2 Bullion Cubes (vegetable or chicken flavor)
5 C. Purified Water or Homemade Vegetable Broth (see note)
Real salt and cayenne to taste
Garnish: Fresh Mint finely chopped and a squeeze of Lime or Tangerine
Wash – Chop – Cook – Blend – Store (preparation time about 20 minutes – makes 4 quarts and some)
Place 3 Tablespoons of coconut oil in a large soup pot on medium heat. Wash and chop the vegetables, placing them in the pot in the order listed: 1. Red Onion, 1 Scallion bulb 1/8 C Ginger Root, sliced 2-3 c. Parsnips or Turnips, Let the following ingredients saute’ till they become a golden color. about 10 minutes
Add 1 bunch of Kale Greens chopped and 1 Bunch of Dandelion Greens chopped with the can of coconut milk of your choice, 1Tablespoon of Temple Taste Simply Sweet Curry, 2 Bullion Cubes (vegetable or chicken flavor) (omit bullion cubes if using packaged vegetable broth)
and 2 cups of homemade vegetable broth or purified water. (this will allow the greens to steam a bit.)
Steam vegetables in broth coconut milk and curry for about 5-8 minutes.
(greens should be still be vibrant green in color but softened, best to not over cook)
Remove from heat and begin to place things in blender adding the additional 3 cups water or vegetable broth
Scoop the vegetables from the pot and place in a blender adding water or vegetable broth. Whirl till smooth.
You will need to repeat this process of blending a couple of times as this recipe makes a big batch.
Coconut Curry Spring Greens Soup can be stored in mason jars and placed in the refrigerator or frozen for later (make sure the jars are not too full when freezing and lids are loose till contents freeze.
Time Saving Tip:
Vegetables can be cut in big chunks since it is all getting blended and each time you add something to the pot stir it all around.
When you add greens you will need to add 2 cup of water or vegetable broth so the bigger vegetables can steam a bit.
the whole process takes about 20 minutes .
Note About Homemade Vegetable Broth:
You can easily make your own vegetable broth by collecting a few days worth of the bits and parts of the vegetables that you would discard or compost. when you have a few days worth place in stock pot and simmer on low in a large pot with a lid for a few hours. Strain and use immediately or store in a mason jar. You can use any vegetable part including stems and ends of greens, the small tough stems of fennel, tough outer peels of onion, sweet potato, broccoli, herbs and items that are past due, but not spoiled.