SPICY GREENS COCONUT SOUP
by Nicole Berrie
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1 teaspoon whole mustard seeds
1 teaspoon coconut oil or ghee
1/4 teaspoon crushed red pepper
1 large yellow onion
1 clove garlic
1 medium zucchini, chopped
2 stalks of celery, chopped
1 cup of cauliflower florets
1 cup broccoli florets
1 inch of fresh ginger root, peeled and grated
6 cups vegetable stock or filtered water
Sea salt and ground black pepper to taste
4 cups leafy greens (kale, spinach, or chard will do), chopped
1 can (14 ounce) full fat organic coconut milk
Juice of one lime
Crushed red pepper
In a small shallow bowl, crush cumin, coriander and mustard seeds until they form a powder. (A mortar and pestle would work well here but the back of a large spoon and a shallow bowl will do.)
Heat a large, heavy pot over medium heat. Add spice powder to the pot and toast dry until fragrant, about 1 minute. Add red pepper. Add the coconut oil and stir with the spices until it forms a paste. Add the chopped onion, ginger and garlic, stirring frequently, until soft and translucent, about 2 minutes. Add the zucchini, broccoli, cauliflower and celery to the pot and stir. Add the vegetable stock or water to the pot and stir. Season with salt and pepper.
Bring the vegetables and broth to a boil and then simmer until the vegetables are soft, about 10 minutes. Add the chopped greens and stir. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
Puree the soup in batches using a blender or Vitamin. Return the pureed soup to the pot and pour in the coconut milk and stir. Squeeze fresh lime juice into the soup and adjust the seasoning. Add the above garnishes and serve hot.