As I type this post on Kale, Spinach & Broccoli Soup, I am currently eating the yummy vegetable soup I made, it is quite delicious and I can feel my gut praising me for this wonderful and healthy vegetable soup I am having this morning.
This is my fist time of cooking with coconut oil, I am very impressed with the taste and its effect on the vegetable. You can read up on the benefits of using coconut oil here >>>>>>> Coconut Oil
Let me show you how I cooked this delicious vegetable soup.
Kale (frozen) – 2 Packets
Spinach (frozen) – 2 Packets
Broccoli – 1 Bunch
“Broccoli is a health powerhouse. Rich in vitamin A, vitamin C, folic acid, and calcium, the real kicker is how much fibre these little green florets have. Half of it soluble and half insoluble, you’ll get both types of the fibre your body needs all in one serving! Health organizations have recommended numerous servings of cruciferous vegetables per week due to their disease and cancer-fighting properties, so get started!” – http://www.nutriliving.com
Prawns (cooked) – 1 Packet
Onion – 1
Coconut Oil – 2 cooking spoon serve
Stock from previously cooked gizzards (optional).
How to cook your delicious vegetable soup.
Ensure you wash all the vegetables in water with drops of white vinegar, this will ensure no bacterial or fungi end up in your soup.
Wash your prawns in water.
Cut the Broccoli bulbs from the main stalk and wash thoroughly.
Add some water to your cooking port and allow to boil for 5 minutes.
If you have stock from previously boiling any type of meat, you can use that instead.
Add the diced onion.
Add your garlic, spice, salt, pepper and coconut oil, and allow to cook for until thickened.
Add your pre-cooked prawns and allow to cook for 3 minutes.
Add your vegetables (Broccoli, Kale & Spinach).
Make sure you stir the mix very well to achieve a good mix of the vegetables cooked in the sauce.
Your Kale, Spinach & Broccoli Soup is now ready to eat.
That was pretty quick and easy to cook.
HealthyLiving #HealthyEating #EatToLive #FitFam
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