Moringa, Broccoli & Almond Gazpacho
With the weather finally warming up, we're trading hearty bowls of soup for light and vibrant gazpacho! This Moringa, Broccoli & Almond version is super quick and easy to whip up and makes the perfect spring/summer lunch.
1 tsp Aduna Moringa Superleaf powder
1/2 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 medium head of broccoli, chopped
1/2 c flaked almonds
Handful of fresh mint leaves
2-3 cups vegetable stock, cooled
(Toasted flaked almonds, fresh mint leaves and olive oil for garnish)
In a small frying pan over medium heat, sauté the onion in the olive oil for a few minutes, until translucent. Add the garlic and cook for a further minute. Remove from heat and add onion and garlic mixture to a blender.
Steam the broccoli and refresh under cold water. Add to the blender.
Add the flaked almonds, mint, moringa and vegetable stock to the other ingredients in the blender and blend until smooth and creamy. Taste and season to taste.
Serve chilled, garnished with flaked almonds, fresh mint and a drizzle of olive oil.
Recipe by Coconut and Berries