This soup packs a lot of nutritional punch and is easily prepped and served in minutes. The dark leafy greens and the ample cruciferous veg are high in plant-based protein, folate, magnesium, vitamin A as well as K not to mention a number of phytonutrients that play key roles in the liver detoxification process.

Prep time: 5 mins⁠
Cooking time: 8 – 10 mins
Serves 1 – 2

INGREDIENTS

• 1 cup cauliflower florets⁠

• 1 cup broccoli florets⁠

• 2 big handfuls spinach or other dark leafy greens⁠

• 2 clove garlic⁠

• 700ml veggie stock or chicken bone broth⁠

• Handful of outer cauliflower leaves ⁠

• 1 tbsp olive oil⁠

• ½ tsp cumin seeds⁠

• 1 tbsp nutritional yeast⁠

• 1/2 lemon juiced⁠

• Extra virgin olive oil, salt & pepper to taste⁠

METHOD

• Preheat the oven to 200C⁠

• Bring the bone broth or veggie stock to the boil in a steaming pan⁠

• Coarsely chop up the vegetables and place in the steamer section along with the garlic⁠

• Steam the veggies for 8-10 mins but not for too long. The broccoli and cauliflower should still remain firm(ish) and retain colour and shape. The spinach will wilt considerably ⁠

• In parallel, coat the cauliflower leaves in olive oil, season with cumin seeds and place in the oven and roast for 10 mins or until crisp and light brown⁠

• Allow the veg and broth to cool before adding the veg and the liquid to a nutribullet, blender or hand-blitzer⁠

• Reheat as needed, adding the nutritional yeast and lemon juice ⁠

• Season as needed with salt and pepper⁠

• Garnish with the roast cauliflower leaves and an ample drizzle of extra virgin olive oil⁠

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