Recipe courtesy of Psychologies Magazine (June 2016) and taken from “Good & Simple” by Jasmine and Melissa Hemsley.
Makes about 4 litres, 9 servings
4 large onions, roughly chopped
2 tblsp ghee or coconut oil
4 heads of broccoli (about 350g each)
8 garlic cloves, roughly chopped
1 bunch of celery (about 6 sticks), roughly chopped
2 litres bone broth or water
Juice of 1 1/2 lemons
Sea salt and black pepper
Step One : In a 4-litre saucepan, fry the onions in ghee or coconut oil over a medium heat for 8 mins until soft. Cut the broccoli into florets and roughly chop the stalks (after removing the tough outer layer). Add the garlic, celery and broccoli stalks to the pan and cook for 2 mins, then add the broth or water, cover the pan with a lid and bring to a medium simmer.
Step Two : Add the broccoli florets and a big pinch of salt and pepper, then allow to simmer until the broccoli is just tender – about 5 mins.
(The broccoli must not be overcooked: test it by piercing with a knife.)
Step Three : Once the soup is ready, blend using a hand-held stick blender or whizz in batches in a food processor – add a little hot water if your soup is too thick. Season to taste with salt and pepper and add the lemon juice.
Step Four : To serve, divide between bowls, then swirl in a topping of your choice such as crumbled cheese.