This super greens soup works with whatever greens you have to hand in the fridge. Cruciferous vegetables are great for the liver to help with oestrogen detoxification so try to include one or some of these: broccoli, kale, Brussels sprouts, pak choy, collard greens and watercress.
This base recipe needs an added source of protein, such as feta or goat’s cheese. Alternatively, see our serving suggestions below.
- Butter or coconut oil, for frying
- 1 onion, chopped
- 2 garlic cloves
- 1.25 litres of Bone Broth (or vegetable stock)
- 2 heads of broccoli, chopped
- A large handful of kale
- A large handful of spinach
- 1 lemon
- Splash of Cashew Nut Milk (optional)
Melt the butter or coconut oil in a saucepan over medium heat and saute the onion for 5 minutes until softened. Add the garlic and cook for a few minutes. Add the stock and bring it to a boil.
Add the kale and cook for a few minutes. Add the broccoli and cook for a few more minutes (don’t overcook). Then add the spinach and stir through to wilt. Season well with salt and pepper.
Transfer the soup to a blender and blend until smooth. Add the lemon juice and the nut milk, if using, season again if it needs it then blend once more.
Serve with a side of sheep’s cheese or why not try our chicken liver pate on rye sourdough.