This winter cleansing soup uses Organic Ghee alongside a variety of low-carb friendly vegetables to harness all the fat-soluble nutrients found in these plants.
When cooking with any types of plants, it is essential to use correct preparation methods! In this instance, boiling assists with the reduction of anti-nutrients as well as assisting with extracting the most nutritional value from the vegetables.
Ayurvedic spice, Garam Masala is said to help warm the body, boost the immune system and assist with digestion, particularly when used alongside Ghee.
Prep Time: 15 minutes
Cook Time: 30 minutes
Recipe by nutritionist Liv Kaplan
1 tbsp Cell Squared Ghee
2 small organic leeks, finely sliced
1 stick organic celery, finely chopped
1 1/2 tsp turmeric, ground
1 tsp garam masala
1/2 tsp cumin, ground
1 head organic broccoli, chopped
3 organic zucchinis, chopped
250ml coconut cream
½ bunch organic kale, roughly torn
2 tbsp bone broth concentrate (we like to use Gevity Bone Broth Body Glue)
½ bunch organic parsley, fresh, chopped
Cell Squared Sea Salt Flakes, to taste
Black pepper, to taste
Heat the ghee in a large heavy based pot. Add in the leek and celery and saute for a few minutes. Add in the spices and stir to coat. Leave to cook for another 5 minutes until translucent and fragrant.
- Add in the broccoli and zucchini and leave to cook for another 10 minutes, stirring occasionally, allowing them to build up colour.
- Pour in the coconut cream, bone broth concentrate and 500ml water and bring to the boil, leave to simmer for 15 minutes until veggies are cooked through.
- Add in the kale and parsley and allow to soften. Season generously with Cell Squared sea saltand black pepper.
- Blend using an immersion blender in the pot, or by transferring to a blender. Serve!