Ingredients
1cuphazelnuts,toasted, crushed
1tbspnigella seed
1tbspsesame seed,toasted
½tspcinnamon,ground
1tspturmeric,ground
¼tspcoriander,ground
¼tspcayenne pepper
½tspgarlic powder
¼tspginger,ground
kosher salt and pepper,to taste
2tbspolive oil
1cupcarrot,diced
2cupsyellow onion,diced
1cupcelery,diced
1cupparsnip,diced
5garlic cloves,minced
kosher salt and pepper,to taste
2cupsbroccoli,florets
2cupsasparagus,chopped
3cupsvegetable broth
1lemon,juiced
2bunches of lacinato kale,sliced
10ozspinach,fresh
coconut cream,for serving
¼cupchia seeds,for serving
avocado,sliced, for serving
Preparation
In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt, and pepper.
Mix together and set aside for garnish.
Heat the olive oil in a large pot over medium-high heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook for about 10 minutes, until the vegetables are fully softened.
Add the broccoli, asparagus, and vegetable broth. Bring to a boil. then add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
Once the greens have wilted, puree the soup to the desired consistency.
Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
Enjoy!
