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Base broccoli-spinach soup


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.


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