Servings:

4

Time:

63 mins
INGREDIENTS
  • 2 cups broccoli – chopped
  • 1 carrot – peeled and chopped
  • 2 stalks celery – chopped
  • 1 cup zucchini – peeled and chopped
  • 1 cup kale, green cabbage or spinach – loosely chopped
  • 1 medium onion – chopped
  • 2 cloves garlic – smashed
  • handful parsley –  loosely chopped
  • handful cilantro –  loosely chopped
  • 2 – 3 cups filtered water or vegetable stock
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp chia seeds – great for thickening, anti-anti-inflammatory, high in fiber, omega-3 fatty acids and antioxidants, and a good source of protein.
  • handful walnuts – loosely chopped
  • handful pumpkin seeds

 

Method

  1. In a stock pot, sauté in the olive oil, garlic, and onion until soft , about 5 minutes.
  2. Add broccoli, celery, carrots, and zucchini and cook for 5 minutes – adding Himalayan sea salt to taste.
  3. Add the water or vegetable stock (maybe even half of each.) simmer covered for 8-10 minutes until the vegetables are tender.
  4. Remove from heat, mix in the kale, parsley and cilantro.
  5. Cool. Blend in batches adding chia seeds and lemon juice. Blend on high speed until smooth.
  6. Return to stove. Heat and serve garnished with walnuts and pumpkin seeds.

 

Variations: