4 heads organic broccoli
1/2 bunch organic parsley, roughly chopped
1 1/2 cups organic baby spinach leaves
1 organic brown onion, diced
120g organic silken tofu
2 tbs organic grapeseed oil
Water, filtered
2 tsp organic stock powder
celtic/macrobiotic sea salt to taste
Wash and roughly chop the broccoli including the stalks. Gently steam or steam fry on a very low heat until softened and heated through. Set aside.
Gently heat the oil, add the diced onion and chopped parsley and saute. Add the broccoli and mix through well.
Lower the heat, cover the broccoli with water and bring to a gentle simmer. When bubbles start to form around the edges turn off the heat and cover.
Let the soup sit for 10-15 minutes. This will continue to cook gently without destroying all of the nutrients.
Add silken tofu, baby spinach and salt to taste and stock powder. Blend until smooth and creamy
This recipe courtesy of the amazing Niki Angelopoulos, naturopath and alkaline expert.
