•  My Chameleon Nourished
  • Nourished.

    Sophie Ginn's
    Restorative Green Soup

    • Ingredients

For the Soup
      Olive oil
      1 leek 
      3-4 cloves of garlic 
      Parsley stems (and leaves for garnish)
      1 lemon 
      Olive oil 
      1 broccoli  
      1 zucchini 
      1 big fennel bulb 
      1/2 cauliflower 
      Broth or stock of choice, enough to let all veggies simmer in
      Green leaves, baby spinach, and kale work well.

      Spiced chickpeas
      1 big cup of chickpeas 
      Fennel seeds 
      Cayenne pepper
      Squeeze of lemon juice
      Olive oil 

      Grated Parmesan 
      Parsley leaves 
      Olive oil


      In a big pot sauté leek, garlic, parsley stems, a sprinkle of salt, cayenne pepper, and a bit of lemon rind in olive oil until golden brown.  Add chopped broccoli, zucchini, fennel, and cauliflower let cook for a few minutes. Add a few cups of broth of choice. Let simmer for 15-20 mins or so until veggies are soft and yummy.  Add in green leaves and stir until all gently cooked.  Wizz all together with a blender until lovely and smooth.  Add chickpeas and spices to a frying pan with olive oil and a squeeze of lemon juice and salt. Cook for a few minutes, until slightly crispy.  Serve the soup and add the chickpeas on top, with fresh parsley leaves, grated parmesan, a sprinkle of olive oil, and a generous portion of iggys sourdough, toasted and rubbed with olive oil and garlic.

      @sophiepalmeryoga // @wornforgood