This wonderfully nourishing soup is a fantastic way to include this seasonal vegetable into your diet this month! Spring is around the corner, but you would never know it in the midst of the arctic blast we are experiencing here in London! Broccoli is one of the world's healthiest vegetables, with a list of nutrients so long that it is impossible to list them all here! The important thing to know is that broccoli has been shown to exert beneficial effects on the 3 most common factors that lead to disease including: inflammation, oxidative stress and
improper detoxification. Aim to have 5 1/2 cups per week for optimal health benefits.
1 Tbsp Coconut Oil
1 large yellow onion, diced
6 - 7 cloves garlic, peeled and chopped
2 heads organic broccoli, chopped
5 cups organic chicken stock
1/2 cup full fat coconut milk for cooking
1 tsp sea salt
Pepper to taste
Chop garlic and allow to rest (This activates beneficial enzymes).
Heat coconut oil in large sauce pan over medium heat. Add diced onion and cook until translucent.
Add chopped broccoli, chicken stock and coconut milk, bring to a gentle boil and then turn down to simmer until broccoli is just tender, being careful not to overcook. Add chopped garlic towards the end of simmering in order to preserve the beneficial enzymes.
Once the broccoli is tender, remove from heat and let cool. Season with sea salt and pepper to taste.
Pour into blender or use hand held immersion blender until smooth.