Ingredients

• 1 medium broccoli
• 2 medium zucchini
• 1 onion
• 4 cloves of garlic
• 1 liter (34 fl oz) of beef or chicken stock (water or vegetable stock works)
• 1 tsp of sea salt
• 1 tsp of ground cumin
• 1/2 can or 120ml of full-fat coconut milk or 6 tbsp of coconut cream
• 1 tbsp of olive oil

Directions

1. Chop the onion, broccoli, zucchini, and garlic cloves.

2. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.

3. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes stirring the vegetables around.

4. Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.

5. Add the coconut milk and cumin and blend.
   It is ready!

Serving Tips

Pair Cream of Broccoli and Zucchini Soup with:
• Zucchini Bread
• Seed Bread
• Chicken Salad

Storage Tips

This keeps well in the fridge for up to 5 days

Ingredients

• 1 butternut squash
• 3 courgettes / zucchinis
• 1 large red onion
• 1 leek
• 2 cloves of garlic
• 1 litre stock (chicken or vegetable) or water + 1 stock cube
• olive oil
• salt and pepper
• cumin

Directions

1. Preheat your oven at 410 F/ 210 C (fan oven).

2. Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.

3. In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.

4. Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.

5. When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.

6. Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.

7. A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.

Serving Tips

You can use homemade chicken or vegetable stock, or simply water with a good-quality stock cube. Bone broth also works well here.

We love soups. They are healthy and great for adults and kids. Children love a bowl of soup as a starter for tea. It is an easy way to make them eat vegetables. Cooked vegetables are easy to digest and better for the evening. Indeed, no raw after four!

Pairs well with our Roasted Seed Mix.

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.