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Spring Greens Soup with Baked Carrot Fries

Serves 3

For the soup:
1 small broccoli head, cut into florets
1 onion, diced
2 bunches garlic
2 bunches watercress
250g fresh spinach leaves
400ml vegetable stock
200ml coconut milk
5-6 mint leaves
1 tsp coconut oil
1/2 lemon, juiced
Freshly ground black pepper
RAW Black Chia Seeds, to garnish

For the baked fries:
5 medium carrots, peeled and cut in 1/4 inch strips
1 tsp coconut oil
1 tbsp soy sauce
1 tsp RAW Black Chia Seeds

1. Heat the oven at 180°C.
2. Line a baking sheet with parchment paper and place the carrot strips onto it.
3. Add the coconut oil and soy sauce and toss to combine.
4. Bake for 10 minutes, toss and bake for a further 10 minutes.
5. Sprinkle with black chia seeds and set aside.
6. Heat the coconut oil in a medium soup pot, then add the onions and fry for 2 minutes.
7. Add the vegetable stock and coconut milk and bring to a simmer.
8. Add the broccoli and spinach and simmer for 5 minutes over a low heat.
9. Add the watercress and garlic, and then remove from the heat.
10. Transfer the soup into a blender, add lemon juice and mint leaves and process to make a smooth liquid.
11. Distribute evenly in airtight containers or bowls, garnish with chia seeds and serve with the baked carrot fries!


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