YieldOne large serving
1 head of broccoli
1 tablespoon evoo
1 tablespoon Braggs, soy sauce, or salted water
1 clove of garlic
1 stick of celery
1 cup of water
2 tablespoons pine nuts
1 teaspoon miso
Dried mixed herbs
1. Slice the leek into roughly quarter inch slices and push them apart as you transfer them into a bowl so that they form lots of mainly individual rings.
2. Break the broccoli florets into tiny pieces reserving the excess stems. Put the broccoli into the same bowl as the leeks. Pour in the evoo and Braggs and massaged briefly. Pour onto a Teflex sheet and dehydrate for roughly an hour.
3. Peel the large stem from the broccoli and cut into chunks. Place in the blender with all the remaining ingredients when you are ready to serve. Blend until totally smooth. Place the leek and broccoli into a warmed bowl and pour over the blended soup.
I ate mine with I am relishing buckwheat bread from I am grateful and scoffed it all before I had chance to take a photo sorry!
I am sure that the pine nuts could be replaced with some other nut or seed.
Fee's ThoughtsBy Fee
I had leeks and broccoli in my organic box last week and it looks like they are in this weeks too so I needed more recipes to use them both in.
This is a mild soup base with chunky leek and broccoli pieces.
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