Preparation time: 40 minutes

  • 1 leek, cut into rings 
  • 1 small head of broccoli, cut into florets 
  • ½ small head of Savoy cabbage 
  • peas 
  • olive oil for the pan 
  • 2 cloves of garlic 
  • salt and pepper to taste 
  • 1 litre water or vegetable stock (or by choice depending on the density) 
  • 2 cups almond mylk 

Fry the garlic in a cooking pan and remove it before it turns black. Add the leek and fry it to make it tender. Then add the broccoli, Savoy cabbage and peas. Fry a bit more and pour in some water or vegetable stock and cook for approximately 20 minutes to make all the flavours meld well. Season and pour in almond milk. Puree the cooked soup until smooth. Serve in serving bowls and decorate with steamed green vegetables, microgreens and herbal oil by choice.