Ingredients

1 head of cooked broccoli, including the cooking water

2 large handfuls of fresh spinach

a handful of fresh coriander

1/2 can of cooked lentils (green), well rinsed

2 tbsp nutritional yeast

1 organic veggie broth stock cube (you can also use a homemade or store-bought veggie broth; 1-2 cups)

1 tbsp of apple cider vinegar 

1/2 tbsp of tamari of soy sauce

pinch of cayenne pepper (optional)

salt, black pepper to taste

optional: herbs of choice to garnish, a few tablespoons of coconut milk

Method

Put the broccoli head in a big pot of water with a pinch of salt and bring to boil (break up the florets, if easier). Meantime, boil some water and dissolve the veggie stock cube in 1 glass of hot water.

Once boiled, keep the broccoli water and let it all cool slightly. Then, add the broccoli to a high-speed blender (big jug) with the cooled broth/stock water and pulse a few times. Add the rest of the ingredients and the half of the cooled broccoli water (watch your jug capacity). Blend it well, until everything is nicely combined. If too thick to blend, add more of the broccoli water.

When all smooth, add it to a pot and bring to simmer (because of broccoli’s texture, the soup might never be fully ‘smooth’; you more likely will see some mini dots of broccoli florets). Depending on what consistency you like, you will need to add more water- use any leftover broccoli water or add some cooled boiled water to thin out the soup to your desired consistency. I like to aim it for consistency in between a creamy soup and water soup – easy to pour but something you can chew on 😉

Let it simmer for a few minutes, add some salt for saltiness or another drop of soy sauce or apple cider for some tanginess.

Ready to eat immediately! For a creamier taste, try stirring in 1-2 tablespoons of coconut milk in your bowl.

Leftovers will last in the fridge for 2-3 days; you can serve it with some brown rice or quinoa to mix it up the next day.