| 11 | 35 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 4 |
| 2 medium leek(s) | Leek (chopped) |
| 1 medium | Yellow onion (chopped) |
| 2 tbsp | Avocado oil |
| 1 head | Broccoli, raw (largely chopped) |
| 1 medium head | Cauliflower (largely chopped) |
| 2 cup | Brussels sprouts |
| 2 cup | Vegetable stock/broth, gluten-free |
| 1/2 cup | Lemon juice |
| 2 tbsp hulled | Hemp seeds, shelled |
| 1 bunch | Cilantro (coriander) (chopped) |
| 2 clove(s) | Black garlic |
Fry up the leeks, onion, and black garlic in the avocado oil for 10-15 minutes on medium-heat. Meanwhile, lightly steam the broccoli, cauliflower, and brussel sprouts for the same amount of time. Now blend up everything with veggie broth, hemp seeds, lemon juice, and fresh cilantro in a high-powdered blender or food processor. You can enjoy this soup warm (in which case heat it back up), room temperature, or even cold on the go!
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
| Vegetables | 6.1 |
