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