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.
Ingredients
- 1 tsp Aduna Moringa Powder
- 1/2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 medium head of broccoli, chopped
- 1/2 cup flaked almonds
- Handful of fresh mint leaves
- 2-3 cups vegetable stock, cooled
- Toasted flaked almonds, fresh mint leaves and olive oil for garnish
Method
- 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.
Enjoy!
Recipe by Coconut and Berries
