BROCCOLI SOUP

BROCCOLI SOUP

Broccoli is a nutrient powerhouse. It is packed with vitamins, minerals and phytonutrients that make it a powerful anti-inflammatory and antioxidant. It also helps the normal processes of your liver and supports your digestive system.

This is a super easy recipe that I have adapted from Jessica Sepel’s book “the Healthy Life”

2 broccoli heads with stems

2 leeks (white parts only)

1 garlic clove

1 chilli (or dried chilli flakes)

1 litre of vegetable stock (or 500ml chicken stock + 500 ml water)

1 tablespoon coconut oil

Pinch salt

2 tablespoons natural, unsweetened yoghurt

1 tablespoon crushed walnuts

Chopped parsley

Method

Chop the broccoli, slice the leek, chop the chilli and crush the garlic.

In a large pot heat coconut oil. Add leeks to oil and cook until soft and golden. Add in garlic and chilli and fry for another minute.

Add stock, broccoli and salt and simmer for approx. 20 minutes.

Once broccoli is softened take off heat and blend with a stick blender.

Serve in a bowl and add a generous dollop of yoghurt. Sprinkle with crushed walnuts and chopped parsley.

Serve with a slice of quality wholegrain sourdough toast and enjoy!

Recipe by Judy Hanavan – Nutritionist