Step 1

In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.

Step 2

Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.

Step 3

Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.

Step 4

Top with toasted seeds and serve warm.

Step 5

Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.

Step 6

Drain from water and set aside to cool.

Step 7

Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.

Step 8

Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.

Step 9

Process to obtain a smooth cream.

Step 10

Season with salt and serve garnished with mixed seeds.

Step 11

Heat the oven at 165°C/329°F.

Step 12

Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.

Step 13

Roast for 20 minutes then transfer into the blender.

Step 14

Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.

Step 15

Serve warm, garnished with fresh parsley.

Step 16

Add all the ingredients into a jar with lid, mix to combine.

Step 17

Add 2 tsp of the mix on top of a soup serving.