11 | 35 | 228 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
20 min | 15 min | 4 |
2 medium leek(s) | Leek (chopped) |
1 medium | Yellow onion (chopped) |
2 tbsp | Avocado oil |
1 head | Broccoli, raw (largely chopped) |
1 medium head | Cauliflower (largely chopped) |
2 cup | Brussels sprouts |
2 cup | Vegetable stock/broth, gluten-free |
1/2 cup | Lemon juice |
2 tbsp hulled | Hemp seeds, shelled |
1 bunch | Cilantro (coriander) (chopped) |
2 clove(s) | Black garlic |
Fry up the leeks, onion, and black garlic in the avocado oil for 10-15 minutes on medium-heat. Meanwhile, lightly steam the broccoli, cauliflower, and brussel sprouts for the same amount of time. Now blend up everything with veggie broth, hemp seeds, lemon juice, and fresh cilantro in a high-powdered blender or food processor. You can enjoy this soup warm (in which case heat it back up), room temperature, or even cold on the go!
Fruit | 0.2 |
Meat Alternative | 0.2 |
Vegetables | 6.1 |