Spinach and broccoli velouté

30 6 servings


151 Kcal
10.3g Fat
13.4g Carbs
8.6g Net Carbs
3.5g Sugars
5.7g Protein



  • 12.3 oz or 350g spinach
  • 1 broccoli
  • 1 onion
  • 4 garlic cloves
  • 1 liter / 2 cups of water
  • 1 teaspoon of cumin
  • 2 tablespoons of fresh grated ginger
  • 1/2 teaspoon of ground pepper
  • 2 teaspoons of sea salt
  • 1 tablespoon of olive oil
  • 1/2 a can or 200ml / 7.03 oz of coconut milk (full fat)


  1. Place a deep pan over medium heat and sweat the chopped onion, crushed garlic in the olive oil for about 5 minutes.
  2. Add the broccoli florets roughly chopped and continue frying in the oil for another 5 minutes.
  3. Add the salt, pepper, grated ginger and cover with water. Bring to a boil and simmer for 10 minutes.
  4. Add the spinach leave and simmer for a further 5 minutes.
  5. Mix the cumin and coconut milk in. Switch the heat off and blend. Your soup is ready!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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