Spring Greens Soup with Baked Parsnip Fries

• Vegan
• Gluten free

• Produce

  • 1 Broccoli head, small
  • 2 bunches Garlic, wild
  • 5 Mint, leaves
  • 1 Onion
  • 2 Parsnips, medium
  • 1 cup Spinach, fresh leaves
  • 2 bunches Watercress

• Canned Goods

  • 1/2 cup Coconut milk
  • 1 1/2 cups Vegetable stock, low-sodium

• Condiments

  • 1/2 Lemon, juice only
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 tsp Chia seeds
  • 1 Seeds, Mixed

Found on theawesomegreen.com

Description

Ingredients

• For the soup
• 1 small broccoli head, cut in florets
• 1 onion, finely diced
• 2 bunches wild garlic
• 2 bunches watercress
• 1 cup fresh spinach leaves
• 1&1/2 cups low sodium vegetable stock
• ½ cup coconut milk
• 5-6 mint leaves
• 1 tsp coconut oil
• ½ lemon, juice only
• Freshly ground black pepper
• Mixed seeds, to garnish
• For the baked fries
• 2 medium parsnips, peeled and cut in ¼ inch stripes
• 1 tsp coconut oil
• 1 tbsp soy sauce
• 1 tsp chia seeds

Directions

• Heat the oven at 180°C/356°F.
• Line a baking sheet with parchment paper and place the parsnip stripes onto it.
• Add the coconut oil and soy sauce and toss to combine.
• Bake for 10 minutes, toss and bake for 10 more minutes.
• Sprinkle with chia seeds and set aside.
• Heat the coconut oil in a medium soup pot, add the onions and fry for 2 minutes.
• Add the vegetable stock and coconut milk and bring to simmer.
• Add broccoli and spinach and simmer fro 5 minutes, over low heat.
• Add the watercress and wild garlic, and remove from heat.
• Transfer the soup into a blender, add lemon juice and mint leaves and process to obtain a smooth liquid.
• Distribute evenly in airtight containers (for the to-go version) or bowls, garnish with mixed seeds and serve with bakes parsnip fries.