Peel the leek, chop it and sauté it in a pan for about 5 minutes.
Clean the broccoli, cut it and add it, sauté it for 5 minutes with the pan covered and over a low heat.
Add the peeled and diced apple, stir for a few minutes, season with salt and pepper and cover with the vegetable stock. Cook over low heat for about twenty minutes.
In a frying pan with a spoonful of olive oil, mark the endive halves and set aside.
In the same pan, toast the pine nuts and set aside.
Blend the soup and serve with a couple of pieces of endive, pine nuts and black sesame.
A ½ teaspoon of your favorite COKARE Elixir for added health benefits
Marisa Aguirre Marcori
Marisa is Naturopath specializing in nutritional and emotional wellness. She brings extensive experience in a wide variety of alternative therapies such as energy and nutrition coaching, Bach flower, tapping, menopause, detox and psychodietary counseling. She is a published author "Super Soups", and lecturer.
