Green Soup with Coconut & Sea Salt Mountain Bread Crisps

green-soup-coconut-crisps

As much as I love a green smoothie, in this freezing cold weather I’ve found a hot green soup makes a lot more sense when you really want to up the ante. In this recipe, I used spinach leaves but kale, rocket or any other leafy green would work just as well, set off with the soups lemony flavour and a hint of thyme. Served with these delicious Coconut and Sea Salt Mountain Bread Crisps it makes getting your daily dose of greens in a whole lot more fun xx

Green Soup
Recipe by Mummyknows

Ingredients
1 tablespoon olive oil
chicken / vegetable stock (approx 1 litre)
1 yellow onion diced
2 stalks celery chopped
few sprigs of thyme
2 bay leaves
1 head brocoli chopped
4 zucchinis diced
2 generous handfuls of spinach, rocket or kale
1 lemon
sea salt

Directions
In a large pot heat olive oil, add onions and stir until translucent, approx 4-5 minutes. Add the thyme and bay leaves, stir until fragrant, around another 2 mins. Add the celery, brocoli and zucchini, saute for a further 6-8 minutes. Add approx 1 litre of boiling stock so all the veggies are just immersed. On low heat, cover and continue to cook for around 20 minutes or until all vegetables have softened. Once cooked, remove bay leaves, add spinach, sea salt and blend to preferred consistency. Add a generous squeeze of lemon to each serve xx

Coconut and Sea Salt Mountain Bread Crisps
Recipe Mummyknows

Ingredients
2 sheet mountain bread
coconut butter (I use Loving Earth)
Sea Salt

Directions
Heat the oven to 180degrees. Line a baking tray with baking paper. Spread each sheet of mountain bread with coconut butter and sprinkle with sea salt. Using kitchen scissors, cut the sheets up into small triangles. Spread evenly over the baking paper and toast in the oven for 4-5 minutes or until golden and crispy xx