Serves 2 to 3
I N G R E D I E N T S
2 cups (310g) packed broccoli florets
2 cups (80g) packed spinach
1 tsp garlic powder
½ tsp cumin powder
½ tsp ground coriander
½ tsp herbes de provence
¼ tsp ginger powder
Salt and pepper, as desired
1 tbsp (15ml) lemon juice
1 tbsp (15ml) extra-virgin olive oil (optional)
1 cup (240ml) vegetable broth, or water
2 tbsp (30g) tahini
2 tsp (10ml) sesame oil
1 tbsp (10g) sesame seeds
1 sliced avocado
1 cup (165g) Spiced Chickpeas
½ cup (125g) sliced, steamed tofu
M E T H O D
To make the soup, steam the broccoli and spinach for 7 minutes, or until vibrantly green and just slightly softened.
Add them and all the other soup ingredients to a blender; blend until smooth. Adjust according to taste, adding more spices if desired.
Pour it into bowls and decorate with the tahini, sesame oil, seeds and avocado.
If you would like a more filling and protein-rich bowl, add chickpeas or tofu.
Recipe from Rawsome Superfood by Emily von Euw