Kale, Spinach and Broccoli Soup with Tahini and Parsley

Ingredients:

 

2 tbsp organic virgin coconut oil
1,5 tsp organic grounded cumin
1,5L Chicken Bone Broth/ Store bought chicken stock
1 big head organic broccoli, use everything stalk and florets
6 stalks of fresh organic rinsed kale
3 handful organic fresh spinach
1 cup frozen organic green peas
1 handful organic fresh parsley
3 big tbsp organic tahini
Salt and pepper

Heat the coconut oil and fry the cumin for a few minutes, add the broth and brig to boil, place the the broccoli (cut into small pieces and florets) into the chicken broth and let it cook for 10 minutes, add the kale and cook for 5 more minutes.
Bring the heat down to very low and add green peas, spinach and parsley, and let it cook until the peas have defrosted add the tahini and then blend until smooth and seasoning with salt and pepper.

Kale, Spinach and Broccoli Soup with Tahini and Parsley
Kale, Spinach and Broccoli Soup with Tahini and Parsley

Process:

 

Heat the coconut oil and fry the cumin for a few minutes, add the broth and brig to boil, place the the broccoli (cut into small pieces and florets) into the chicken broth and let it cook for 10 minutes, add the kale and cook for 5 more minutes.
Bring the heat down to very low and add green peas, spinach and parsley, and let it cook until the peas have defrosted add the tahini and then blend until smooth and seasoning with salt and pepper.

Serve it with crumbled fresh goat cheese.

Serves 6

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