HERB & GREENS DETOX SOUP

1. Heat the olive oil in a large stockpot.
2. Roughly chop the zucchinis and leeks, then place them in the pot. Add the broccoli florets and stir to combine. Season with chilli flakes, cumin, salt and pepper. Sauté the vegetables until they’re cooked through.
3. Add the bone broth. Bring to the boil and then reduce to a simmer and continue to cook for 25 minutes.
4. Once cooked, blend the soup using a food processor or a hand-held blender. Blend until the soup is smooth and creamy.
5. To serve, spoon the soup between bowls and garnish with a sprinkle of chopped parsley and slivered almonds.