Soup with eggplants and Super Greens
Braise the shallot, the small piece of ginger and a clove of garlic in a little coconut oil. Then add three sliced zucchini and sauté briefly. Fill up with the vegetable broth and continue to simmer for about 10 minutes over medium heat. Puree the whole thing in a blender and stir in three teaspoons of PURYA Super Greens and season with salt and pepper – done!