Written By Lee On May 27, 2012
- 2 broccoli heads and stems roughly chopped
- 2 TBSP coconut oil-melted
- 2 cups homemade vegetable stock
- 2 garlic cloves
- 1 onion chopped
- 2 sticks celery copped
- Sea Salt to taste
- 1 handful fresh mint
- 1 handful fresh parsley
- ¼ cup coconut milk (optional)
- Handful of slithered almonds to garnish
In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and cook until translucent
Throw in chopped celery and cook through
Add the broccoli including stems and pour in stock
Bring to boil, reduce heat and add seasoning and herbs
Simmer for 15 minutes and stir in coconut milk
Place in blender then blend together until smooth and return to pan if it needs reheating
Garnish with slithered almonds
Hi Lee, I make this all the time, it’s delicious to consume, a huge injection of goodness and freezes well. Thank you!
thank you Tracy
Instead of a blender, could you use a hand held immersion blender?? Whenever I use a blender I tend to spew soup everywhere!
Yes that would be fine Jess.
Lee looks just delicious.
I’m feeling lusciously full! So delicious
Thanks, just cooked it and just perfect for a winters night very yummy