Super green soup
Jan 4 2021
This is my kind of easy meatless Monday dinner! I always add some crunch with homed croutons, crispy quinoa, toasted nuts or some kind of crostini or fresh baguette....
In a medium pot, heat up the avocado oil and sauté the chopped leeks, celery and onion for 5-6 minutes until fragrant.
Add the zucchini and parsley and toss to coat for another minute or two. Sprinkle some salt and pepper (I usually start with 1 tsp of each and adjust once cooked if needed). Pour in the stock, bring to a boil then simmer for 15-20 minutes until veggies are cooked and tender.
Purée the soup either using an immersion blender or by transferring it to a food processor. Taste and adapt seasoning.
Serve and sprinkle some hemp seeds or any kind of seeds or nuts you like, it really adds a nice texture to it.