4 persons:
Ingredients
- 1 tablespoon olive oil
- 2 cloves of garlic, chopped
- 2 tablespoons diced onion
- 1 inch of fresh ginger, peeled and chopped
- 4 cups fresh broccoli, cut up
- 1/2 pound of fresh spinach leaves
- 3 parsnips, peeled, cored, chopped
- 2 ribs of celery, trimmed, chopped
- A handful of fresh parsley, roughly chopped
- Fresh water, as needed
- Sea salt and ground pepper, to taste
- Lemon or lime juice
- 2 tablespoons chia seeds
Preparation
- Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil for about 3 minutes. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses.
- Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.
- Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for 10-15 minutes or so until the veggies are softened. Use a blender to puree the soup. Taste test. Does it need brightening? Add a squeeze of citrus. Finish off with the Chia seeds on top
Options:
To make this a creamy (and still non-dairy) soup add an avocado or good piece of creamed coconut (Santen).
And if you're not averse to grains, serve with a spoonful of hot cooked quinoa or brown rice in the center of the bowl- so fabulous.
Lunch
Dinner
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