Filled with spinach, kale, broccoli, and basil, you can’t find a healthier or yummier soup! You can find the original of this recipe (with photos) here. I made a few adjustments.
- 3 Tbsp coconut oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tsp ground coriander
- 1/2 cup basmati rice (or substitute 1/2 head of chopped cauliflower)
- 6 cups vegetable stock
- 150g fresh kale
- 2 medium-sized heads of broccoli, chopped
- 1/2 tsp salt
- 150g fresh spinach
For the Pesto:
- 1 cup basil leaves
- 1/2 cup cashews
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 1/8 tsp salt
Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic, thyme, rosemary, and coriander and gently cook for 5 minutes.
Add the rice and cook for a further minute. Add the vegetable stock, broccoli, kale, and salt. Bring to the boil and then simmer gently for about 20 minutes.
Meanwhile, make the pesto: in a blender combine the basil, cashews and pinenuts. Blend, adding the olive oil slowly until a nice smooth texture is reached.
Once the rice is tender, stir in the spinach and pesto and cook for a further 2 minutes.
Season to taste with salt and pepper and serve.