green soup in a bowl

French Onion Dip

Whether you’ve been busy outside, or you’re trying to summon up the courage to leave the house on a chilly morning, there’s nothing quite like a mug of steamy, creamy soup to revive or inspire you. This recipe makes the most of your homegrown organic winter colour and flavour to put the spring back in your step.

Only the pure in heart can make a good soup” – Beethoven


  • 2 T coconut oil
  • 3 C cauliflower florets, chopped
  • 6 asparagus spears, chopped
  • 1 onion, chopped
  • 1 C rocket
  • 2 garlic cloves
  • 1 C broccoli florets, chopped
  • ½ C parsley
  • 3 C vegetable broth
  • ¾ C coconut milk
  • 3 T lemon juice
  • Pinch cayenne pepper
  • 1 t dried herbs
  • rock salt to taste
  • black pepper to taste


Heat the coconut oil in a pan and add the cauliflower, asparagus, onion, broccoli and garlic. Cook until tender. Reduce the heat and stir in the rocket and parsley. Add the vegetable broth. Add the soup to the blender and blend until smooth. Return the soup to the pot and stir in the herbs and spices and serve warm (of course!).

Serves 3-4. Lasts 5 days in the fridge and freezes well.

Print Me Shop for Products Share