Ingredients : Soup: 250 mL (1 cup) French shallot, chopped 2 cloves garlic, chopped 30 mL (2 tbsp.) butter 500 mL (2 cups) unpeeled potatoes, diced 1.5 L (6 cups) broccoli, florets and peeled stems, cubed 1 L (4 cups) vegetable broth 1 bag of 171 g (6 oz.) fresh spinach Salt and pepper to taste Topping: 30 mL (2 tbsp.) walnuts, in pieces 30 mL (2 tbsp.) pumpkin seeds 15 mL (1 tbsp.) sesame seeds 15 mL (1 tablespoon) hemp seeds 7.5 mL (1/2 tablespoon) fennel seeds 125 mL (1/2 cup) plain Greek yogurt Directions: In a saucepan over medium heat, sweat shallot and garlic in butter for 3 minutes. Add potatoes, broccoli and broth and bring to a boil. Reduce heat and let it simmer while being covered for 15 minutes. Meanwhile, in a skillet over medium-high heat, dry-brown the nuts and seeds. Set aside. When potatoes are tender, add spinach. Add salt and pepper to taste. Mix and blend in a blender to obtain a smooth texture. Right before serving, garnish the soup with a generous spoonful of yogurt and toasted seeds. Makes: 2 L (8 cups)Prep Time: 15 minutesCooking Time: 18 minutesFreezing: Yes (without topping)
