Green Goddess Soup

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Green Goddess soup with olive oil and coconut bacon

Serves 6

Prep Time: 10 min

Cooking Time: 15 min

For the soup

1 tablespoon olive oil

1 white onion, chopped

3 garlic cloves, finely chopped

4 cup vegetable stock

4 medium baby marrows, trimmed and sliced into chunky pieces

2 cups broccoli florets

4 cups baby spinach, washed

1 cup petit pois peas

1 tsp salt

½ cup coconut milk

For the coconut bacon

Makes 2 cups (can be stored for future use)

2 tbsp soy sauce

1 tbsp liquid smoke

1 tbsp maple syrup

½ teaspoon smoked paprika

2 cups large flake coconut

Preheat the oven to 180 ℃.  In a large saucepan add the olive oil over medium heat. Fry the onions until translucent, add the garlic and fry for another minute. Then add the baby marrow and broccoli and stock. Cook on a low heat for 15 minutes. While the soup is cooking prepare the coconut bacon. Mix all the ingredients for the coconut bacon except the coconut in a mixing bowl. Make sure there are no clumps. Add the coconut flakes and toss them thoroughly making sure to coat them evenly. Place the coconut flakes on a baking sheet making sure they don’t overlap. Place in the oven and bake for 15 minutes, turning the mixture every 5 minutes and making sure it doesn’t burn. Remove from the oven when done and cool.  In the last 5 minutes add the baby spinach and peas. Then add the coconut milk and blend until smooth. Season with salt and black pepper to taste. Top with coconut bacon and a swirl of coconut milk and olive oil.