Prep time : 15 mins
Cook time : 20 mins
Gluten Free, Dairy Free, Vegan, Vegetarian, Whole Food Plant Based, Gut Friendly
Appliance : Stick blender or blender
2 heads of broccoli
3 cloves garlic
½ cup soaked wakame
½ cup fresh mint
1 ½ cup of green peas
3 stalks of kale or silver beet – de stemmed
1 litre vegetable stock
Salt and pepper
¼ cup nutritional yeast
Cut broccoli into florets.
Remove stems from the kale or silver beet and finely shred.
Soak wakame for 5 minutes, cut onion and garlic roughly and in a large pot with the stock and bring to the boil with the lid on.
Turn heat down and simmer for 20 minutes or until vegetables are soft.
Let cool and then place in a blender with the nutritional yeast and mix until smooth. Or you can use a stick blender but you want a nice smooth silky finish.
Garnish with sassy soup seeds, cashew sour cream, pesto and sprouts.
This gorgeous soup is high in iron, vitamin C, folate, potassium and high in fibre and cancer protecting properties due to the sulforaphane in the broccoli and kale.
The Hero here is quietly the wakame. Sea vegetables are high in iodine which is essential to healthy thyroid function which regulate metabolism in every cell of the body. Wakame also has an impressive mineral profile. Add some chopped tofu cubes and some cooked brown rice and you will have a very hearty pumped up soup.