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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

35 Minutes

recipe_1541439488

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 Yellow onion, finely chopped
  • 1/2 leek, trimmed of all but 1 inch of
  • dark-green top, sliced
  • 2 garlic cloves, crushed
  • 2 Cups broccoli, trimmed & cut into small florets
  • 2 Cups chopped asparagus
  • 5 Cups vegetable stock
  • 1/3 Cup soaked pine nuts
  • 1/2 Tsp sea salt

DIRECTIONS

  1. Heat oil in a large saucepan over medium-low heat. Add onion, leek & and garlic cooking for 8 to 10 minutes or until soft.

  2. Add broccoli, asparagus, sea salt,stock and 2 cups water to pan.

  3. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender.

  4. Remove from heat.

  5. Heat a small frying pan over medium heat and dry-fry pine nuts, stirring, for 3-4 minutes or until golden & add to soup.

  6. Using a food processor or blender, process soup, in batches, until smooth. Season with black pepper.

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