Soup ingredients

• 2 tablespoons avocado oil
• 1 large organic leek, coarsely chopped
• 2 stalks organic celery, coarsely chopped
• 1 large organic yellow potato, cubed
• 3 tablespoons dried organic nettle leaves
• 6 cups of vegetable broth or homemade vegetable broth
• 1 whole organic broccoli, rinsed and trimmed
• 5 oz organic baby spinach
• 250 ml Isola organic rice cooking cream
• Toppings (optional) : dried organic nettle leaves and pistachios

 N.B. It's important to use organic ingredients to achieve the detoxifying effect of this recipe.

Preparation for the soup

1. Heat avocado oil in a large pot over medium heat.
2. Add the leek and celery stalks, sauté for a few minutes before adding the potato, nettle and vegetable stock.
3. Cover and bring to the boil, increasing the heat to high.
4. When the liquid comes to the boil, reduce heat to medium and simmer for ten minutes.
5. Add broccoli. Continue cooking for 7 minutes.
6. Add the baby spinach and cook for a final minute.
7. Remove from the heat and add the rice-based cooking cream.
8. Blend with a hand blender until smooth and homogeneous.
9. Garnish with dried organic nettle leaves and pistachios.

Enjoy your meal!

The team at La Boite à Grains

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Recipe creation and photography :

Véronique Cousineau, certified naturopath