Soup is a year-round thing!
Do you like it when you follow a link to a website, because you want to learn a recipe, only to be scrolling down the page 5 minutes later? (- Past the blogger’s many pictures, how their day is going, the previous post, a product plugs…)
I DON’T.
So this isn’t going to be that way.
Here’s the recipe for the “Broccoli FennelDetox Soup”:
- Garlic, 2-4 fresh cloves, chopped
- Onion, 1/2 – 1, chopped
- Ginger root, 1-2″, chopped
- Oil (avocado, coconut, ghee etc. but not olive…)
- Broccoli, large head, fresh or frozen, 16oz
- Water and/or broth, 24-48oz
- Celery, 2-5 stalks
- Fennell, 1 head
- Sea salt, to taste
** ALL ingredients are approximates! I abhor following a strict recipe. If you want to add more or less of the above, PLEASE DO. If you want to throw in, say, cauliflower, DO. Just stay true to the original purpose of this meal **
Step 1: Brown and soften the garlic, onion and ginger with oil, in a large pot (approximately 5mins)
Step 2: Add the rest of the ingredients and simmer for 20-40minutes
Step 3: Ladle small amounts into a blender or food processor to smooth
Step 4: Eat and save (or freeze the rest, preferably in non-plastic containers)
Option! Advanced level: Skip Steps 1 & 2! That’s right! Put all ingredients together, blend them, and eat/drink at room temperature and refrigerate or freeze the rest. This means your soup is now RAW and the nutrients have been preserved to a better degree. I did this in the picture above and I also did not blend completely to smooth and added MORE water/broth versus less.
Another option: Poor over brown or basmatic rice
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I posted recently about Ginger. If you missed it, you can go read it over HERE
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Any questions?
