1 Fennel bulb
1 Head of broccoli
1 Bunch of English Spinach
1 Bunch of Parsley – keep a little parsley to garnish.
4 Cloves of garlic
1 Tbspn olive oil
1 Tin of Chickpeas 440g
2-3 cups of stock (Vege or chicken – you choose)
Salt & pepper to taste
Optional – Nutritional Yeast or Parmesan
Chop garlic and fry gently in olive oil, add roughly chopped vegetables and stock. Ideally stock should just cover vegetables – I put everything in except the spinach then add stock to cover vegetables. Throw the spinach in on top as it reduces quite dramatically in size.
Simmer until tender. Add chickpeas, salt & pepper to taste. Blend.
A stick blender is ideal to create a fabulous green soup.
I like to add nutritional yeast just before serving or you may like to add parmesan.
Garnish with parsley.
By Lucy Bella – Wholistic Medical Centre Office Manager