Green Soup with Crunchy Protein Topping Recipe

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:

1. In a saucepan over medium heat, sweat shallot and garlic in butter for 3 minutes.
2. Add potatoes, broccoli and broth and bring to a boil. Reduce heat and let it simmer while being covered for 15 minutes.
3. Meanwhile, in a skillet over medium-high heat, dry-brown the nuts and seeds. Set aside.
4. When potatoes are tender, add spinach. Add salt and pepper to taste. Mix and blend in a blender to obtain a smooth texture.
5. Right before serving, garnish the soup with a generous spoonful of yogurt and toasted seeds.

Makes: 2 L (8 cups)
Prep Time: 15 minutes
Cooking Time: 18 minutes
Freezing: Yes (without topping)