whole garlic cloves for 25 minutes at 180 degrees C.
Add to your blender with 1 tbsp spirulina
1 bag of spinach
2 cups peas,
1 tbsp Morning Elixir,
vegan vegetable stock (we love marigold),
1 tbsp nutritional yeast,
top with spinach & flaxseed,
glug of hemp oil (you can use any vegetables for this as you have them, mix and match to create your own concoctions) Add a spot of coconut yoghurt or coconut mylk for a creamier soup.