• Serves 3- 4

INGREDIENTS:

• 1 TBS coconut oil or ghee
• 1 onion, diced
• 2 cloves garlic, peeled and crushed
• 1/2 tsp finely chopped ginger
• 1 bunch kale leaves, washed and stems removed
• 60 g (21/4 oz/1 cup) broccoli, roughly chopped
• 1 bunch English spinach leaves
• 1 bunch bok choy (pak choy)
• 155 g (51/2 oz/1 cup) diced butternut pumpkin (squash)
• 1 litre (35 fl oz/4 cups) home-made vegetable stock
• 250 ml (9 fl oz/1 cup) additive-free coconut milk
• 1 TBS nutritional yeast flakes

METHOD:

1. Heat the coconut oil or ghee in a large saucepan over medium heat.
2. Add the onion and cook for 5–7 minutes, or until the onion is translucent.
3. Add the garlic, ginger and green vegetables and sweat for 3–4 minutes.
4. Add the pumpkin and stock and bring to the boil. Reduce the heat to low, add the coconut milk and cook for a further 20 minutes.
5. Transfer to a food processor and blend until smooth.
6. Serve sprinkled with nutritional yeast flakes.