Ready in 45 | Serves 4
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
1 onion (finely chopped)
1 cup leek (finely chopped)
3 cloves fresh garlic (finely chopped)
4 courgettes (roughly chopped)
1 head broccoli (florets and a couple of inches of stalk chopped)
1 large thick-skinned potato (chopped)
1 bunch fresh thyme (tied together with kitchen twine)
7 cups hot water
2 tablespoons Organic Amaranth
1 teaspoon Natural Herb Salt
freshly ground black pepper (to taste)
Natural Sea Salt (to taste)
Heat olive oil in a large stock pot over medium-high heat. Add the onion, leek and garlic. Saute for 10 minutes until onion is soft and translucent (it’s alright if the pan gets a little brown as this adds a nice, caramelized flavour).
Add the courgette, broccoli, potato and thyme. Give it a good stir.
Add the hot water and amaranth. Season with herb salt and pepper. Cover pot and bring to the boil. Reduce heat and simmer for 25 minutes or until the potato and broccoli stalks are tender.
Remove from heat and puree the soup mixture. Check for seasoning, adding salt if necessary. Serve warm.