- 1 tbsp avocado oil
- 1 white onion, sliced
- 3 cloves garlic, sliced
- 1 red chilli, sliced
- 3 tbsp gluten free miso paste
- 4-inch chunk ginger, peeled and sliced
- 2 zucchinis, chopped
- 1 bunch spinach, chopped
- 2 cups frozen broccoli
- 3 cups of vegetable broth
- 1/3 cup Omega3NutraCleanse®
- 1 tbsp gluten free tamari
- pink salt
- black pepper
Heat oil in a large saucepan over a medium heat. Add in the onion, garlic and chilli.
Cook for a few minutes. Add in the miso and allow to cook and brown for approximately 4 minutes.
Add in the ginger and stir to coat.
Add in the zucchini, broccoli and spinach and allow to cook for 7 minutes, tossing to coat in the miso.
Pour in the broth, tamari and bring to the boil. Leave to simmer for a few minutes.
Transfer to a blender and blend until smooth. Alternatively, you can use an immersion blender.
Add in Omega3NutraCleanse® stirring vigorously for 2 minutes so it thickens up.
Top with black pepper and pink salt to taste.
Excellent for meal prep. Can be stored in the fridge up to 1 week and can freeze up to 6 months