Enjoy a warming and immune boosting soup that's anti-inflammatory and full of antioxidants.

KEY SUPERFOOD  INGREDIENTS

Spinach - Full of antioxidants and vitamin C for immune health.
Basil - An anti-inflammatory, traditionally used for indigestion.

Parsley - Contains Potassium and Iron and Magnesium for heart health.
Avocado - A large range of nutrients including vitamin E for healthy hair, skin and immunity.

SOUP BASE

2 tbsp Olive Oil
3 Shallots, diced
4 cups Vegetable Stock
2 cups Broccoli Florets
2 cups Baby Spinach
1 cup Parsley Leaves, stems removed
1/2 cup Basil Leaves
1 Whole Avocado, diced
Salt & Pepper to taste

ROASTED CHICKPEAS

1 can Chickpeas, drained and patted dry
1 tbsp Olive Oil
Generous shake of Salt and Pepper

FOR SERVING

1 cup Greek Yogurt
or 1 cup Coconut Cream + 1 tbsp Lemon Juice for Dairy Free

INSTRUCTIONS

1. In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.
2. Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender.
3. Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
4. Transfer soup to a blender and add the diced avocado. Puree until smooth. *You may have to work in two batches.
5. Return to the pot and stir in greek yogurt. Season with salt and pepper and serve.

ROASTED CHICKPEAS

1. Heat oven to 400 degrees.
2. Arranged the chickpeas on a baking sheet and drizzle with oil, salt and pepper.
3. Bake for 10-15 minutes or until the chickpeas split open.

TO SERVE

The Greek Yogurt or Coconut Cream with Lemon Juice should be added AFTER the soup is blended OR if you plan to freeze the soup or intend to have leftovers, omit greek yogurt and add just before serving. One good scoop per bowl is perfect!