YieldOne large serving
1 head of brocolli
1 tbsp evoo
1 tbsp braggs/soya sauce/salted water (as your raw choice dictates)
1 clove of garlic
1 stick of celery
1 cup of water (as warm/hot as you wish)
2 tbsp pine nuts
1 tsp miso
dried mixed herbs
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.
Break the brocolli florets into tiny pieces reserving the excess stems. Put the brocolli 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.
Peel the large stem from the brocolli 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 brocolli 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 brocolli 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 brocolli pieces.
Print This Recipe (PDF)
Click the button below to download the printable PDF.