Nuccy green soup with Ashwagandha

Time: 30 min.

1-2 spoons almond coco
1 Broccoli, cut into forests
4-5 cavallo nero leaves, cut 
1 small red onion, sliced, 
2 garlic cloves, crushed
2-3 spoons of olive oil
1-2 pinch of salt/pepper
1/2 bouillon cube
320 ml water 


  1. In a medium-sized pan, start heating the sliced onion and crushed garlic with olive oil and the salt for around 10 min. 
  2. Add broccoli forest and cavallo nero and mix well for 2 min. 
  3. Add the water.
  4. Bring to a boil and then simmer it down for 15 minutes. 
  5. Add the bouillon, mix well and let it simmer for another 10 min. 
  6. Put everything in a blender, add the almond coco and blend thoroughly until a veloute type texture. OR add the almond coco to the pan and use a hand blender. 
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