Parsnip & Broccoli Soup

I'm really taking advantage of the last few days of cold weather to slip some soups into the plan. No one wants to eat soup when it's 100 degrees out, so it's kind of a now or never thing. Is it not?

So here's to locally sourced, seasonal veg turned into fantastical deliciousness. The trick to this soup is the apple cider vinegar, so whatever you do, don't swap it out!


Makes 4 portions

4 C broccoli florets
2 onion, finely diced
4 garlic cloves, crushed
2 C greens (kale, spinach, arugula any other available)
4 parsnips, peeled and finely chopped
2 carrot, peeled and finely chopped
4 C vegetable stock
1/2 t sea salt
2 T apple cider vinegar
2 tsp coconut oil
Toasted pepita(pumpkin seeds) & almonds for garnish


5 mins prep + 15 mins cook

Heat the coconut oil in a medium soup pot.
Add onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
Add vinegar, then the water or broth
Bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender.
Stir in the greens, then transfer into the blender, add lemon and blend.
Top with toasted seeds and serve warm.