1

In a large stockpot, heat coconut oil over medium heat. Add onion, and garlic. Sprinkle with 1 tsp salt. Sauté until the onion is translucent and just tender, about 5 minutes. Add parsley, cauliflower and zucchini and cook for another 3 mins.

2

Add water and either vegetable broth or bone broth. Bring the pot to a boil. Add broccoli, reduce heat to a simmer and let cook for 5 minutes.

3

Add nutritional yeast, spinach and mustard. Remove from heat and allow it to cool for 5 mins.

4

Transfer the soup to a blender add the hemp hearts and blend on high until smooth.

5

Divide into bowls and garnish with lemon juice, olive oil, and salt and pepper to taste.

6

Substitutions: Option to use a can of coconut milk instead of 2 cups of water. Use bone broth for an even healthier, protein packed version. Add gluten free croutons for a more filling version.