This recipe is deliciously nourishing, surprisingly filling, and low carb. A great recipe for rest-days from the gym, curled up on the couch with your favourite blanket.
In a large saucepan, heat the coconut oil.
Adding the onion and cook until soft, then add crushed garlic and cook for another 2 minutes.
Add the stock, water, lettuce, lemon juice and bring to the boil. Reduce the heat and simmer 15 minutes.
Reduce the heat and simmer 15 minutes.
Remove from heat and stand 5 minutes, before processing soup until smooth with a hand blender or food processor.
Return soup to saucepan; add coconut milk and stir over the heat until soup is hot.
Season to taste with a little sea salt and freshly ground black pepper.
Garnish with an extra drizzle of coconut milk, pepitas and coconut flakes.
Serve!
SHORT DESCRIPTION
This recipe is deliciously nourishing, surprisingly filling, and low carb. A great recipe for rest-days from the gym, curled up on the couch with your favourite blanket.
DESCRIPTION
In a large saucepan, heat the coconut oil.
Adding the onion and cook until soft, then add crushed garlic and cook for another 2 minutes.
Add the stock, water, lettuce, lemon juice and bring to the boil. Reduce the heat and simmer 15 minutes.
Reduce the heat and simmer 15 minutes.
Remove from heat and stand 5 minutes, before processing soup until smooth with a hand blender or food processor.
Return soup to saucepan; add coconut milk and stir over the heat until soup is hot.
Season to taste with a little sea salt and freshly ground black pepper.
Garnish with an extra drizzle of coconut milk, pepitas and coconut flakes.
Serve!
INGREDIENTS
3 garlic cloves, crushed 2 cups vegetable stock 1 white onion, thinly sliced 1 cup coconut milk 1 iceberg lettuce, shredded 1 lemon salt and pepper 1/2 tbsp coconut oil 1 tbsp pepitas (optional) 1 tbsp coconut flakes (optional)
Method
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