Spring Greens Soup with Baked Carrot Fries
Serves 3 For the soup: 1 small broccoli head, cut into florets 1 onion, diced 2 bunches garlic 2 bunches watercress 250g fresh spinach leaves 400ml vegetable
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Airtight container
- Mixing bowl
Ingredients
- 1 small broccoli head, cut into florets
- 1 onion, diced
- 2 bunches garlic
- 2 bunches watercress
- 250g fresh spinach leaves
- 400ml vegetable stock
- 200ml coconut milk
- 5-6 mint leaves
- 1 tsp coconut oil
- 1/2 lemon, juiced
- Freshly ground black pepper
- RAW Black Chia Seeds, to garnish
- 5 medium carrots, peeled and cut in 1/4 inch strips
- 1 tbsp soy sauce
- 1 tsp RAW Black Chia Seeds
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