This is the perfect recipe for a light lunch or Winter supper. Easy to prepare and, because it contains both raw and cooked vegetables it is the perfect food for providing optimum nutrition and supporting all your natural de-tox pathways. Serve with delicious gluten & dairy free flax bread.
1 large onion
1 large leek
1/2 head of cabbage (any kind of cabbage, and you could also use cauliflower!)
3 stalks celery
3 cups chopped broccoli florets
4 large kale leaves
large bunch parsley
1 clove of garlic
salt and pepper to taste
1 litre vegetable stock
2 tbsps olive (or other cold pressed) oil
how to make it… (serves 2)
Roughly chop all ingredients. In a large (2 litre) saucepan, sauté onion leeks, garlic and celery in 2 tbsps cold pressed oil. When soft and translucent, add the vegetable stock and cabbage. Bring to the boil and simmer until cabbage is cooked but still al dente. Add the broccoli and simmer for another three minutes and then take off the heat. Add the raw kale and parsley. Whizz with a hand blender until smooth and creamy. Check for seasoning and add salt and pepper to taste. Freezes well or can be kept in the fridge for up to 4 days.
Thanks to Fran over at: www.pruv.co.uk for this tasty healthy recipe.