(Vegan friendly)
¼ cup avocado oil
2 cloves garlic, minced
2 small zucchini, chopped
2 cups broccoli florets
½ teaspoon dried oregano
½ teaspoon crushed fennel seed
¼ teaspoon sea salt
1 cup canned white kidney beans, drained
½ avocado, sliced
2 tablespoons hemp seeds
2 teaspoons olive oil
¼ cup chopped parsley
½ cup sauerkraut
Heat avocado oil over medium-high in a soup pot. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini, broccoli, oregano, fennel seed, and salt. Cook until vegetables soften, about 5 minutes.
Reduce heat to low, add beans, and cook for about 5 minutes, or until flavors come together.
Plate vegetable mixture and top with avocado and hemp seeds. Drizzle with oil and garnish with parsley. Adjust seasoning. Serve with sauerkraut on the side.