Type what you have

Ingredients

• ✓ gomasio
• olive oil
• fennel
• leek
• celery
• garlic
• zucchini
• spinach
• broccoli floret
• kale
• flat-leaf parsley
• vegetable broth
• water
• avocado
• spirulina

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
2. 2 Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
3. 3 Ladle soup into bowls and serve each with 1 tablespoon gomasio.

By Buckwheat Queen