Sauté onions and ginger in a good quality oil for 5 minutes.
Add veggies of choice and try to include cruciferous veggies.
Add 4 cups of water and spices.
Bring to a boil then simmer for 20 minutes.
Add soup to a blender.
Add fresh herbs like parsley, basil and cilantro.
Pour in ½ cup of full fat coconut milk and 3 cloves of garlic.
Blend in batches.
Season to taste, add nuts or seeds and lemon juice.
