Green Broccoli Soup with Starseed Omega 3 Oil

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 onion, chopped
• 1 celery stick, chopped
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• 2 garlic cloves, finely chopped or crushed
• 1 head of broccoli, cut into florets
• 1 litre vegetable stock
• 1 tbsp. Creamed Coconut
• 100g fresh spinach
• A pinch of chilli flakes, optional to serve

Method

1. In a saucepan on a medium heat, melt the Lucy Bee Coconut Oil and add the onions and celery and cook for 3-4 minutes until softened and the onion begins to go transparent.
2. Season with Himalayan Salt and ground Whole Black Peppercorns before adding the garlic. Fry for 1 minute, then add the broccoli and vegetable stock. Bring to the boil and cook for 5 minutes until the broccoli is cooked to your liking.
3. Transfer the mixture into a high-speed blender, adding the Creamed Coconut, lucuma powder and spinach. Blend until smooth and vibrant green.
4. To serve, drizzle with olive oil and sprinkle with chilli flakes, and extra ground Whole Black Peppercorns.