Here is the recipe...
-1.5 heads of broccoli (yes, the entire vegetable)
-1/2 cup baby carrots
-2 leeks, cleaned and trimmed
-1 medium white onion, chopped finely
-1/2 an apple, diced (I left the skin on)
-2 tbsp coconut oil (or fat of choice)
-1.5 quarts of chicken broth (or vegetable broth if vegan/vegetarian)
-1 tbsp cumin powder
-Sea Salt and ground black pepper
-1 cup coconut milk (I used Native Forest)
1. Trim and chop the broccoli into uniform florets. With the stalks, slice off the outer thick skin and chop the inner soft (flesh) parts into chunks.
2. Dice up the apple.
3. Thinly chop the leeks, onion, and shallot.
4. Once all the veggies are prepped, turn on a large pot onto medium-heat and stick the 2 tbsp of fat in the pot.
5. Once melted, add the leeks, onions, and shallot and sauté until softened (about 5-10 minutes). Leave the pot uncovered and just stir until the onions become aromatic and clear.
6. Throw in the chopped broccoli, apple, carrots and the broth. Make sure the broth covers the veggies. If it doesn't, then add more.
7. Crank the heat up to high, cover, and bring the soup to a boil.
8. After, lower to a simmer and cook for 20 minutes or until veggies are soft. Then, add 1 tbsp cumin, a lot of salt, and pepper to your liking. Mix.
9. Next, turn the pot down to a low simmer and use a hand blender to puree the ingredients. It should be a green, creamy broth. *Warning, make sure the blender is completely submerged when blending!
10. Add the coconut milk and stir it in well.
11. Turn the heat back to medium and warm for 3 minutes, then serve immediately.
This dish also makes amazing leftovers and can easily be taken to the office in a tupperware and spoon. No mess. Easy. No whining. Get up and make this now and eat your veggies!