Romanesco Broccoli Soup


1 tbsp coconut oil
2 onions, roughly chopped
3 large potatoes, roughly chopped
3 cloves garlic, minced or pressed
1 romanesco, washed, drained and roughly chopped
2 cups vegetable broth
1 Cup oat milk
Pinch of Himalaya salt
Pinch of black pepper
Pinch of onions flakes

How to
1. In a large pot over medium-low heat add the coconut oil, onions, potatoes and garlic. Sauté it over medium-low heat for 10 minutes until the onions are soft.
2. Add the romanesco and the broth and turn the heat to high. When the broth starts to simmer turn the heat to low and pour the oat milk. Simmer for 20 minutes and then blend the soup up with a hand blender until silky smooth. Add more water if needed.
3. Season to taste with Himalaya salt.
4. Garnish with a coriander, red onions, hennep seeds & and a drizzle of hennep seeds oil or olive oil if desired & Enjoy!

Bon appétit!

Red Lentil Coconut Soup


1 cup vegetable stock (from a cube is also fine)
2 cups water
3 onions, chopped
3 garlic cloves, pressed or minced
1 cup red lentils, washed & drained
2 large tomatoes 
2 tbsp tomato paste
1 pack 330 ml coconut cream (you can also coconut cream from a can, but I prefer from a pack)
1 bunch fresh parsley
1/2 bunch fresh lemon balm
Juice of 2 lemons
Pinch of black pepper
Pinch of Himalaya salt
Coconut oil

How to
1. In a large stockpot, heat a little bit coconut oil over medium heat and sauté the onions and garlic.
2. After 5 minutes add the red lentils, tomatoes, parsley, lemon balm and cook this for another 10 minutes on medium heat.
3. Pour the vegetable broth in a stockpot and add all the dry ingredients, boil this for 5 minutes. 
3. Add the tomato paste, coconut cream and 2 cups of water and let it boil for another 25 minutes on medium heat.
4. Pour the lemon juice and blend the soup with a hand blender till smooth and add water & Himalaya salt if needed.
5. Serve the soup with fresh parsley, extra lemon juice or anything you like & enjoy!

Bon appétit!