CREAMY SUMMER HERB SOUP

WF  DF  GF  SF  VEG  VG    Serves 4

A seasonal soup is the perfect way to use up leftover veggies. In the balmy summer months, this light combination will showcase the beautiful abundance of garden-fresh goodness that is on offer, while supplying you with a mix of easily digested nutrients to keep your insides happy.

2 tablespoons extra virgin coconut oil

1 brown onion, chopped

3 garlic cloves, crushed

½ cauliflower, chopped into florets

1 litre (35 fl oz/4 cups) vegetable stock

400 ml (14 fl oz) additive-free coconut milk

2 cups fresh mixed herbs, such as basil, parsley, sage, chives, dill, tarragon, finely chopped

4 thyme sprigs

¼ cup watercress, roughly chopped

1 cup chopped English spinach leaves

1 tablespoon freshly squeezed lemon juice

Celtic sea salt and freshly ground black pepper

pinch of nutmeg

thyme sprigs, to serve

Heat the coconut oil in a large heavy-based saucepan and sauté the onion and garlic for 3–5 minutes, until soft. Add the cauliflower and sauté for 7 minutes, or until brown. Add the stock and coconut milk and simmer for a few minutes. Add the herbs, watercress, spinach and lemon juice, reduce the heat to very low, partially cover and simmer for 10 minutes. Take care that the soup does not boil.

Season with salt and pepper and add the nutmeg. Serve immediately, garnished with a sprig of thyme.

Supercharged Tip

If you prefer a smoother soup, you can blend this to your desired consistency.