This is my favourite go-to recipe after an over-indulgent or exhausting weekend. It's light, yet nourishing and just by looking at the vibrant green colour I feel more energised!
1 cup peas
1 cup broccoli
1 cup green beans
1 large garlic clove, smashed
1 teaspoon sea salt
4 cups homemade stock or bone broth
1 tablespoon tahini or 1/2 cup coconut cream
2 Tablespoon extra-virgin olive oil/ghee
2 Tablespoons chopped fresh chives
Combine the vegetables, garlic, sea salt and water in a soup pot or medium sized saucepan. Bring to a boil, reduce heat to maintain a gentle simmer and cook for 5 minutes until all the vegetables are tender.
Puree the soup either in the pot with an immersion blender or in a high speed blender along with the olive oil, tahini/coconut cream and chopped chives in batches until completely smooth and velvety
Taste for seasoning and add a pinch of salt if necessary. Ladle in to bowls and garnish each with a drizzle of olive oil, some more coconut cream or natural yoghurt. Serve immediately.