Base broccoli-spinach soup

Method

Cut the onions, garlic, parsnips, celery stalks, broccoli and ½ avocado into small pieces. Meanwhile heat the coconut oil in a large saucepan. Add the ingredients and sauté for about 5 minutes. Then add the vegetable stock to the pot and simmer for about 10 minutes until tender. Stir in the spinach together with the lemon juice and Tahin and puree until creamy. Add water if necessary. Garnish the soup with sesame and some avocado slices.

Ingredients

• 1 broccoli, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 parsnip, chopped
• 1 tbsp Rapunzel coconut oil virgin
• 1 tbsp Rapunzel vegetable bouillon without yeast
• 1 L of water
• 1 handful of spinach
• 2 tbs juice of freshly squeezed lemon
• 1 tbs Rapunzel white tahini
• ½ avocado

For serving:

• 2 tsp Rapunzel sesame not hulled
• ½ avocado, sliced