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Ingredients
- 1 small zucchini, peeled and cubed
- 2/3 c chopped fresh cauliflower florets
- 2 t olive oil
- 1/2 t salt
- 1 t apple cider vinegar
- 1/3 c low sodium vegetable broth
- 1/3 c water
- 1/2 c parsley leaves, leaves separated from stems
- 3 T hemp hearts
Details
Servings 2
Preparation
Step 1
In a large sauce pan, cook zucchini, cauliflower and chopped parsley stems over low heat for about 5 mins, stirring occasionally. Stir for 1 min then cover and simmer 10-14 mins, until all vegetables are tender. In a blender or food processor, puree mixture, adding parsley leaves in parts. Return mixture to the pot, cover and simmer 5-10 mins. Serve hot or refrigerate overnight and serve chilled. Garnish with hemp hearts.
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