One of last weeks dinners!
Ingredients
Recipes serves 4-6
1 leek, chopped
3 garlic cloves, chopped
1 head broccoli, chopped
1 zucchini, chopped
1 bunch asparagus, stems removed and chopped
1 cup spinach, chopped
2 cups kale, chopped
1 tsp fresh ginger, grated
1 tsp fresh thyme, chopped
1 tsp fresh parsley, chopped
1/2 tsp salt, black pepper, onion powder
1 vegetable bouillon cube
2 cups water or vegetable stock
1 cup coconut milk
1 scoop spirulina powder
(optional garnish) hemp hearts, roasted garlic sea salt
Preparation
In a pot on medium heat, sauté all vegetables with olive oil for 5 minutes.
Add herbs, season with spices. Add water or stock, and bouillon. Cover and let cook for 15 minutes or until broccoli is fork tender.
Blend until preferred consistency.
Add coconut milk and heat through. Turn off heat and whisk in spirulina powder.
TIP: I add the spirulina right at the end to maintain it’s nutrition.
I topped mine with a sprinkle of hemp hearts, and roasted garlic sea salt.
ENJOY!
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