Green Soup with Hemp Seed Pesto
Ingredients
- 2 tbsp olive oil
- 2 leeks white part, sliced
- 2 garlic cloves, crushed
- 2 large zucchinis, chopped
- 1 small celeriac, peeled and chopped
- 2 celery sticks, chopped
- 3 cups kale, chopped
- 1 head of broccoli, chopped
- 750ml low sodium vegetable stock
- ½ cup parsley, chopped
- Hemp seed pesto, toasted seeds and picked parsley leaves to serve
Method
1. Heat olive oil in a large saucepan on medium heat.
2. Sauté leeks until softened, add garlic and cook for a couple of minutes before adding the rest of the chopped vegetables. Season generously. Cook until starting to soften, add the vegetable stock and simmer for approximately 30 minutes. Add in the parsley 5 minutes before you end the cooking process.
3. Blend until smooth.
4. Serve with a small dollop of hemp seed pesto, toasted seeds and parsley leaves. Season with some salt and pepper.