Soups

Base broccoli-spinach soup

Name: Base broccoli-spinach soup
Prep time: 30 min
Total time: 30 min
Yield: For 4 servings
Ingredients: 1 broccoli, chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 parsnip, chopped; 1 tbsp Rapunzel coconut oil virgin; 1 tbsp Rapunzel vegetable bouillon without yeast; 1 L of water; 1 handful of spinach; 2 tbs juice of freshly squeezed lemon; 1 tbs Rapunzel white tahini; ½ avocado

Ellen Panescu

30 Min.

For 4 servings

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

1 broccoli, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, finely chopped
1 parsnip, chopped
1 Coconut oil virgin HIH
1 tbsp Rapunzel vegetable bouillon without yeast
1 l of water
1 handful of spinach
2 tbs juice of freshly squeezed lemon
1 White tahini (sesame butter)
1 avocado

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cut the onions, garlic, parsnips, celery stalks, broccoli and ½ avocado into small pieces. Meanwhile heat the coconut oil in a large saucepan. Add the ingredients and sauté for about 5 minutes. Then add the vegetable stock to the pot and simmer for about 10 minutes until tender. Stir in the spinach together with the lemon juice and Tahin and puree until creamy. Add water if necessary. Garnish the soup with sesame and some avocado slices.

USED RAPUNZEL PRODUCTS

Coconut oil virgin HIH

White tahini (sesame butter)