Hearty Broccoli Soup

Finely chop the onion and garlic.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)

Coarsely chop the celery, parsnip, and carrot.

• 2 Celery stalks (~ 3.8 oz)
• 1 Parsnip (~ 3.2 oz)
• 1 Carrot (~ 3.4 oz)

Heat the canola oil in a pot over medium heat. Add the broccoli, onions, garlic, celery, parsnips, and carrots and fry for approx. 7 minutes stirring occasionally.

• 2 tsp Canola oil
• 10.6 oz Broccoli, frozen

Pour in the vegetable broth, bring to a boil and let simmer for approx. 7 minutes until the vegetables are cooked but still have a bite to them.

• 2 cups Vegetable broth

Add the chia seeds and lemon juice to the pot and blend with an immersion blender until creamy.

• 1 Tbsp Chia seeds
• ½ Lemon (~ 1 oz)

Season with salt and pepper.

• Salt
• Black pepper

Toast the pumpkin seeds on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally.

• 1 Tbsp Pumpkin seeds

Serve the soup with the bread and top with the pumpkin seeds.

• 2.1 oz Whole wheat bread

Enjoy your meal!