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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups, chopped | broccoli florets | 2 | cups | Spinach | 3 | sprigs | parsley, chopped | 1 1/2 | tablespoons | hemp seeds, shelled | 1/2 | teaspoon | nutmeg | 3 | dash | pepper, to taste | 1/8 | teaspoon | sea salt | 1 | cube | chicken bouillon cubes |
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Steps
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Sequence
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Step
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| | 1 | Wash and cut broccoli into florets. Slice stems (peel stems if they are tough). | | 2 | Bring the water and chicken bullion cube to a simmer over medium-high heat in a good sized pot.
Add the broccoli and steam until dark green and tender, about 7-8 minutes. | | 3 | Reduce heat to low. Add the nutmeg, parsley and avocado chunks to the pot. Continue to cook 4 more minutes, until avocado has warmed. | | 4 | Place the steamed broccoli mixture, fresh spinach, hemp/chia seeds and salt/pepper in the pitcher of a blender. | | 5 | blend on high for about 5 minutes or until completely silky and smooth. Place back in the pot and simmer on low for a few minutes till heated through roughly 5 minutes. | | 6 | Serve topped with chunks of feta cheese and more avocado (if desired) and a drizzle of olive oil.
garnish with a few extra spinach leaves if desired as well and season with extra ground black pepper. |
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