Green super soup with bruschetta

VEGETABLE STOCK

2 tbsp oil
4 celery stalks
2 leeks
4 carrots
2 onions
4 garlic cloves
1 fennel
salt
6 whole peppers
a herb bunch

Cut the vegetables into free-form pieces. Heat the oil in a large saucepan, sauté the vegetables for a few minutes. Add two to three litres of water to the pan - depending on how big your vegetables are. The water should cover the vegetables well. Add salt and whole peppers.

Here's the best part, make a bunch of herbs and tie with a cotton string. Parsley, thyme, bay leaf, rosemary, sage...
Put the bunch of herbs in the pot with the vegetables and simmer on low heat for two hours.

If you don't have a colander, you can put kitchen paper at the bottom of an ordinary colander. Slowly pour the stock through the colander. Store the vegetable broth in a bottle. If you freeze the broth in a glass bottle, leave one tablespoon of space because the broth will expand as it freezes and the bottle may crack.The broth will keep in the fridge for a week and in the freezer for six months.

GREEN SOUP

You'll need:
2 litres of organic vegetable broth
2 broccolis (about 800 g)
2 leaves of kale
200-250 g frozen peas
150 g spinach
100 g almond flour
half of a green chili
1 garlic clove
zest of 1 lemon
1 tbsp lemon juice
a few mint leaves
salt & pepper

Heat the vegetable stock in a saucepan, add the broccoli, kale and peas and cook for about five minutes.
Add spinach, almond flour, chilli, garlic clove, grated lemon zest, lemon juice, parsley, mint, salt and pepper.
Bring to the boil over low heat for a few minutes.

Puree the soup and serve in bowls. Pureeing makes it so that the kids like it too!

You can top the finished soup with one tablespoon of thick Greek yoghurt and garnish with black sesame seeds. Serve with bruschetta.

You'll need:
country bread (baked on a root)
garlic cloves
good quality olive oil
salt

Cut the bread into slices and heat on the grill, in a frying pan or in the oven. Scrape a clove of garlic over a hot, crispy slice of bread. One clove is enough for four slices of bread. Drizzle olive oil over the bread and sprinkle with salt. Enjoy with the warm soup!