Spring Green Soup
Photography by Erik Baldwin
Ingredients
- 2 ½ teaspoons coconut oil
- 2 spring onions, chopped
- 1 ½ teaspoons ginger, minced
- 1 ½ cups vegetable broth
- 1 ¼ cups coconut milk
- 1 cauliflower head, roughly chopped
- 7 cups spinach leaves
- 1 tablespoon Himalayan sea salt
- ½ teaspoon black pepper
- 2 bunches watercress
- 2 bunches wild garlic*, roughly chopped
- 1 lemon, juiced
- 6 mint leaves, chopped
- Raw sunflower seeds and edible flowers to garnish (optional)
Instructions
Heat the coconut oil in a large pot over medium heat and add onions and ginger. Cook for 2 minutes. Add vegetable broth and coconut milk, and bring to a simmer. Add cauliflower and cook for 10 minutes. Add spinach, salt, and pepper, and cook for 5 more minutes. Stir in the watercress and wild garlic, then remove the pot from the heat.
Transfer soup to a high-powered blender and add lemon juice and mint leaves and blend until smooth. (Be careful to follow proper precautions for blending hot liquids.)
Garnish with seeds and edible flowers just before serving.
*Wild garlic, also known as ramps, can be foraged and harvested from March to June. You can also find it at specialty produce stores, farmers’ markets, and farm stands across San Diego County.
From Kitchen Contentment (Santosha Nutrition, 2020)
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Her cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes.
