This vibrant soup is not only beautiful, but also chock full of alkalizing spring detox ingredients. Serve hot in pretty bowls with an assortment of fresh garnishes. Alternatively, experiment by freezing spring flowers in ice cubes and serving soup cold in small, clear glasses topped with the attractive ice cubes.
1 Tbsp (15 mL) coconut oil
1 small sweet onion, peeled and chopped
1 small fennel bulb, trimmed and chopped, reserving fronds for garnish
1 large celery stalk, chopped
2 garlic cloves, chopped
3 cups (750 mL) low-sodium vegetable stock
1 Tbsp (15 mL) nutritional yeast
4 cups (1 L) packed greens such as spinach, kale, and baby chard leaves
1 cup (250 mL) lightly packed cilantro leaves
1 cup (250 mL) lightly packed flat-leaf parsley
4 Tbsp (60 mL) coconut cream, divided
2 Tbsp (30 mL) fresh lime juice
Salt and freshly ground white pepper (optional)
Garnishes: shaved radishes, pea shoots, fennel fronds, or toasted almonds (optional)
In large, heavy saucepan over medium heat, add coconut oil to melt. Add onion, fennel, celery, and garlic and gently sauté until soft but not golden.
Stir in vegetable stock and nutritional yeast and bring to a gentle boil. Reduce heat to low. Stir in greens, cilantro, and parsley just until they are wilted. You want greens to stay bright green.
Transfer in batches to high-speed blender or food processor, and purée until silky smooth. Return to saucepan and stir in 2 Tbsp (30 mL) coconut cream and lime juice. Heat just until hot but not simmering. Taste and add salt and pepper, to taste, if you wish.
Serve in bowls with a drizzle of remaining coconut cream and sprinkling of garnishes.
This soup calls for an assortment of greens. But you can also try it with fresh spring nettles, cooked peas, and asparagus, if you wish. Perfect for a Mother’s Day brunch.