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Cleansing green soup

May 22, 2016

This is my favourite go-to recipe after an over-indulgent or exhausting weekend. It's light, yet nourishing and just by looking at the vibrant green colour I feel more energised!



  • 1 cup peas

  • 1 cup broccoli 

  • 1 cup green beans

  • 1 large garlic clove, smashed

  • 1 teaspoon sea salt

  • 4 cups homemade stock or bone broth

  • 1 tablespoon tahini or 1/2 cup coconut cream

  • 2 Tablespoon extra-virgin olive oil/ghee

  • 2 Tablespoons chopped fresh chives


  1. Combine the vegetables, garlic, sea salt and water in a soup pot or medium sized saucepan. Bring to a boil, reduce heat to maintain a gentle simmer and cook for 5 minutes until all the vegetables are tender.

  2. Puree the soup either in the pot with an immersion blender or in a high speed blender along with the olive oil, tahini/coconut cream and chopped chives in batches until completely smooth and velvety

  3. Taste for seasoning and add a pinch of salt if necessary. Ladle in to bowls and garnish each with a drizzle of olive oil, some more coconut cream or natural yoghurt. Serve immediately.













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