Yields6 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
For the soup
1 tbsp Greenleaf Extra Virgin Olive Oil
1 white onion, chopped
3 garlic cloves, finely chopped
4 cups vegetable stock
4 medium baby marrows, trimmed and sliced into chunky pieces
2 cups broccoli florets
4 cups baby spinach, washed
1 cup petit pois peas
1 tsp salt
½ cup coconut milk
For the coconut bacon: Makes 2 cups (can be stored for future use)
2 tbsp soy sauce
1 tsp liquid smoke
1 tbsp maple syrup
1 tsp smoked paprika
2 cups large flaked coconut
1Preheat the oven to 180 ℃.
2In a large saucepan, add the olive oil over medium heat.
3Fry the onions until translucent.
4Add the garlic and fry for another minute.
5Add the baby marrow, broccoli and stock.
6Cook on a low heat for 15 minutes. While the soup is cooking, prepare the coconut bacon.
For the coconut bacon
7Mix all the ingredients for the coconut bacon except the coconut in a mixing bowl.
8Make sure there are no clumps.
9Add the coconut flakes and toss them thoroughly making sure to coat them evenly.
10Place the coconut flakes on a baking sheet making sure they don’t overlap.
11Place in the oven and bake for 15 minutes, turning the mixture every 5 minutes and making sure it doesn't burn.
12Remove from the oven when done and cool.
13In the last 5 minutes, add the baby spinach and peas.
14Add the coconut milk and blend until smooth.
15Season with salt and black pepper to taste.
16Top with coconut bacon and a swirl of coconut milk and olive oil.
Ingredients
For the soup
1 tbsp Greenleaf Extra Virgin Olive Oil
1 white onion, chopped
3 garlic cloves, finely chopped
4 cups vegetable stock
4 medium baby marrows, trimmed and sliced into chunky pieces
2 cups broccoli florets
4 cups baby spinach, washed
1 cup petit pois peas
1 tsp salt
½ cup coconut milk
For the coconut bacon: Makes 2 cups (can be stored for future use)
2 tbsp soy sauce
1 tsp liquid smoke
1 tbsp maple syrup
1 tsp smoked paprika
2 cups large flaked coconut
Directions
1Preheat the oven to 180 ℃.
2In a large saucepan, add the olive oil over medium heat.
3Fry the onions until translucent.
4Add the garlic and fry for another minute.
5Add the baby marrow, broccoli and stock.
6Cook on a low heat for 15 minutes. While the soup is cooking, prepare the coconut bacon.
For the coconut bacon
7Mix all the ingredients for the coconut bacon except the coconut in a mixing bowl.
8Make sure there are no clumps.
9Add the coconut flakes and toss them thoroughly making sure to coat them evenly.
10Place the coconut flakes on a baking sheet making sure they don’t overlap.
11Place in the oven and bake for 15 minutes, turning the mixture every 5 minutes and making sure it doesn't burn.
12Remove from the oven when done and cool.
13In the last 5 minutes, add the baby spinach and peas.
14Add the coconut milk and blend until smooth.
15Season with salt and black pepper to taste.
16Top with coconut bacon and a swirl of coconut milk and olive oil.
Green Goddess Soup with a Swirl of Olive Oil and Coconut Bacon
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