Here is a recipe from my new cookbook available now! Over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
1 large head broccoli, separate florets and stems
1 large onion, chopped
4 to 6 garlic cloves, chopped
1 tablespoon coconut oil or ghee
Feathery tops from 1 bulb fresh fennel
6 cups filtered water
1 teaspoon ground fennel seed, or more to taste
Celtic sea salt or Herbamare to taste
Scallions and parsley, finely chopped, to be used as a garnish
Sliced red bell pepper for garnish
Peel broccoli stems and chop, discarding any woody pieces.
Sauté onion, garlic, and ground fennel seed in coconut oil or ghee in a stockpot. When onions are translucent, add broccoli stems and most of florets, reserving a handful of the smallest ones.
Add fennel tops and water and simmer until tender, about 20 minutes.
Purée mixture in blender or food processor for several minutes. Return to stockpot and add sea salt or Herbamare to taste.
Simmer 10 minutes and serve.
Garnish with reserved broccoli florets, parsley, scallions, and chopped red bell pepper strips.
This recipe is very popular as a breakfast soup. Fennel is an excellent digestive aid. Be sure to buy a bulb of fennel that has a generous amount of the feathery tops, which look a lot like fresh dill. Use the tops in this soup and save the bulb for later in another vegetable soup or fresh salad.
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