A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
2 garlic cloves, finely chopped or crushed
1 head of broccoli, cut into florets
1 litre vegetable stock
1 tbsp. Lucy Bee Creamed Coconut
1 tbsp. lucuma powder
100g fresh spinach
Lucy Bee Starseed Omega Oil, to drizzle
A pinch of chilli flakes, optional to serve
In a saucepan on a medium heat, melt the Lucy Bee Coconut Oil and add the onions and celery and cook for 3-4 minutes until softened and the onion begins to go transparent.
Season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns before adding the garlic. Fry for 1 minute, then add the broccoli and vegetable stock. Bring to the boil and cook for 5 minutes until the broccoli is cooked to your liking.
Transfer the mixture into a high-speed blender, adding the Lucy Bee Creamed Coconut, lucuma powder and spinach. Blend until smooth and vibrant green.
To serve, drizzle some Lucy Bee Starseed Omega 3 Oil over and sprinkle with chilli flakes, if using and extra ground Lucy Bee Whole Black Peppercorns.