Supercharged Soup


Tired of the same old soup combinations? Are you in need of something new as the northern hemisphere heads into the cooler months? This is the soup for you!


  • 1 tbsp extra virgin coconut oil or 2 tsp ghee
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • ½ tsp finely chopped ginger
  • 60g (2 ¼ oz/ 1 cup) broccoli, roughly chopped
  • 450g (1 lb/ 1 bunch) English spinach
  • 600g (1 lb 5 oz/ 1 bunch) bok choy (pak choy)
  • 155g (5 ½ oz/ 1 cup) diced butternut pumpkin (squash)
  • 1 litre (35 fl oz/ 4 cups) vegetable stock
  • 250ml (9 fl oz/ 1 cup) coconut milk
  • 1 tbsp nutritional yeast flakes , to serve


Melt the oil or ghee in a large saucepan over medium heat. Add the onion and cook for 3 – 4 minutes or until translucent. Add the garlic, ginger and green vegetables and sweat for 3 – 4 minutes.

Add the pumpkin and stock, then bring to the boil. Reduce the heat to low, pour in the coconut milk, then cook, covered, for a further 20 minutes.

Removed from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Serve sprinkled with yeast flakes.

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