Restorative Green Soup
For the Soup
3-4 cloves of garlic
Parsley stems (and leaves for garnish)
1 big fennel bulb
Broth or stock of choice, enough to let all veggies simmer in
Green leaves, baby spinach, and kale work well.
1 big cup of chickpeas
Squeeze of lemon juice
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