Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 101kcal
Ingredients
1TablespoonAvocado OilAny other high heat oil also works
1TeaspoonOlive OilFor toasting the garnish
2CupsBroccoli Florets and stalks
1PoundAsparagus
1CupOnionDiced
6ClovesGarlicChopped
1/2TeaspoonTurmeric Powder
1/4TeaspoonRed Chili PowderOptional. Chili Flakes work too
1TeaspoonHimalayan Pink SaltOr to taste
6CupsVegetable BrothLow Sodium
1TablespoonCoconut MannaUse Fresh Grated Coconut or Coconut Milk as substitute
Garnishing
1/2TeaspoonBlack PepperFresh Ground
1TablespoonSunflower SeedsRaw or Roasted
1TablespoonPumpkin SeedsRaw or Roasted
Instructions
Chop garlic and onions. Break broccoli into florets. Break the tips off the asparagus and save 2-3 inches of the tops of the stems separately (we will use this as a garnish), and break or cut the remainder of the asparagus into 3-5 inch pieces.
Heat avocado oil in a thick-bottom pan and saute garlic and onions until onions are translucent.
Add asparagus, broccoli, vegetable broth, chili powder, turmeric powder and salt. Stir, close the lid and let simmer for 5-6 minutes until broccoli florets turn bright green. We don't want the vegetables to get mush. Leave them slightly crispy.
Meanwhile, in another shallow pan, add a few drops of olive oil and toast/saute the asparagus heads for 3 minutes. Set aside to garnish.
Empty the veggies and broth into a high-speed blender, add coconut manna (or fresh grated coconut or coconut milk) and blend until smooth.
Empty into a dish. Top with toasted asparagus heads, freshly ground pepper, sunflower seeds and pumpkin seeds before serving. Enjoy!