Cream of Broccoli Soup

A creamy broccoli soup with fennel, spinach and pumpkin seeds, hand-picked to support gut health, fibre intake and comfort.

INGREDIENTS

2 bulbs Fennel (chopped)
4 stalks Celery (chopped)
2 heads Broccoli (chopped, incl. stalks)
1.5 liters Vegetable Broth (or water)
1 1/2 tsps Dried Basil
1 1/2 tsps Sea Salt
1 Canned Coconut Milk (400g)
3 tbsps Almond Butter
4 cups Baby Spinach
1/4 cup Protein / Collagen Powder (optional)
1/2 cup Pumpkin Seeds

DIRECTIONS
01. Throw your chopped fennel, celery and broccoli in a large pot. Pour in broth / water and add the dried basil and sea salt. Place over high heat and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Let simmer for 15-20 minutes or until broccoli is tender.
02. In a blender, create your cream by blending together the almond butter, collagen powder and coconut milk. Pour the cream in with your veggies and stir.
03. Add the spinach to the pan for a few minutes. Using a hand blender blend to a puree. Ladle into bowls, sprinkle the seeds and drizzle with a bit of olive oil if you fancy. Enjoy!

NOTES
LEFTOVERS
Refrigerate in an airtight container for up to four days. Or freeze into portions for a later date. Defrost and heat thoroughly before eating.

SERVING SIZE
One serving is approximately 2 cups.