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Detox Lemon Leek & Broccoli Soup with Toasted Seeds

Yield: 3 Servings

Total Time: 40 Minutes

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped leek
  • 1 cup chopped red onions
  • 1/2 cup chopped celery
  • 2 garlic cloves, crushed
  • 2 teaspoons grated lemon rind
  • 2 potatoes, chopped
  • 2 cup homemade vegetable stock
  • 1 large zucchini, chopped
  • 2 cups chopped broccoli
  • 1 cup baby spinach
  • 4 tablespoons coconut cream
  • 1 tablespoon toasted pumpkin seeds
  • 1 tablespoon toasted sunflower seeds

Directions

In a skillet, heat oil and sauté red onions, leeks, and celery for about 5 minutes or until fragrant and tender; stir in lemon rind and garlic and cook for 1 minute. Add in stock and potatoes and bring the mixture to a boil. Lower the heat and simmer for about 5 minutes. Stir in broccoli and zucchini and cook for about 10 minutes. Stir in spinach for about 3 minutes or until wilted.

Remove from heat and let cool. Transfer the soup to the food processor and blend until smooth. Return to the pan and cook for about 5 minutes or until warmed through. Serve topped with cilantro and toasted seeds.

 

Nutritional Information per Serving:

Calories: 289; Total Fat: 12.1 g; Carbs: 41.9 g; Dietary Fiber: 9.1 g; Sugars: 8.7 g; Protein: 8.5 g; Cholesterol: 0 mg; Sodium: 105 mg

 

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