Popular Conditions & Diets
Ingredients
13
Time
45m
Serves
5
Recipe by Carley Nadine
Ingredients
13
Time
45m
Serves
5
2 Tbsp
Coconut Oil
1/2 cup
Fresh Parsley
1 med
Yellow Onion
diced
3
Garlic Cloves
crushed
1 tsp
Sea Salt
2 heads
Gluten-Free
Vegan
Broccoli
cut into 2" florets
2 handfuls
Spinach
1 small
Zucchini
diced
2 Tbsp
Nutritional Yeast
3 1/2 cups
Vegetable Stock
2 cups
Filtered Water
3 Tbsp
Hemp Seed
2 tsp
Dijon Mustard
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.
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
