- 1 TBSP virgin olive oil
- 1 brown onion, diced
- 2 cloves garlic, thinly chopped or crushed
- 1 small knob of fresh ginger, thinly cut
- 1 tsp of cumin seeds
- 1 tsp of turmeric
- 2 leeks, trimmed and cut into rings
- 3 stalks of celery
- 1 sweet potato, peeled and cut into little cubes
- 1 head of broccoli, washed and cut into florets
- 1 head of kale, washed and roughly chopped or ripped
- 3-4 cups of good-quality vegetable stock (depending on how thick you like your soup)
- Optional: ½ cup of full fat good-quality (preservative-and additive-free) coconut milk
- 1 lemon, freshly juiced
- Good quality black pepper to taste
- Optional: sprinkle with roasted pepita seeds
- In a large pot heat the olive oil and sauté onion, ginger, garlic and spices over medium to low heat, stirring frequently to avoid spices from burning.
- Add leek, celery, sweet potato, broccoli and kale and saute for another 5 minutes. Tip: add a little bit of filtered water (1-2 TBSP) if spices are getting too hot.
- Add your vegetable stock and bring to the boil.
- Simmer until all your vegetables are cooked (about 25 minutes).
- Stir in your coconut milk, if using, lemon juice and pepper and blend your soup until all creamy.
- Sprinkle with roasted pepita seeds if you wish.