Fun fact: This broccoli soup recipe is very popular as a breakfast soup. Fennel is an excellent digestive aid. But given how tasty this soup is, you may be craving it for a snack, evening meal, or any time of day.
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- 1 lg. head broccoli, separate florets and stems
- 1 lg. onion, chopped
- 4-6 garlic cloves, chopped
- 1 tbsp. coconut oil or ghee
- Feathery tops from 1 bulb fresh fennel
- 6 cups filtered water
- 1 tsp. 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 the 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.
*Be sure to buy a bulb of fennel that has a generous amount of feathery tops, which look a lot like fresh dill. Use the tops in this soup, and save the bulb for later to use in another vegetable soup or fresh salad.