2 tablespoons extra-virgin olive oil, plus more to serve
2 cups diced onion
1 cup fresh cilantro
16 ounces super green mix (kale, spinach, chard)
1 teaspoon sea salt, plus more to taste
4 medium zucchinis, diced (7 cups)
25.5 ounce can coconut milk
13.5 ounce can coconut cream
5-6 inch fresh ginger
1/4 teaspoon freshly ground black pepper, plus more to taste
2 cups (100g) watercress, stems removed and chopped
2 teaspoons fresh lemon juice, plus more to serve
extra virgin olive oil to drizzle
In a large saucepan over medium heat, warm the oil and sauté the onion and garlic with 1/4 teaspoon of the salt for about 5 minutes, until translucent. Add the zucchini, 1/4 teaspoon salt, and saute for a further 3 minutes.
Add the coconut milk, coconut cream, and the remaining 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer for about 5 minutes, until the zucchini is tender. Add the watercress, cilantro, and mixed greens and simmer for a further 3 minutes, then turn off the heat, and allow the soup to cool slightly. Stir in the lemon juice.
Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, season with salt/pepper to taste, and warm it over low heat.
To serve, ladle the soup into bowls and drizzle with olive oil.
©2020 by Body Shop Coaching and Wellness