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.
If you liked this broccoli soup recipe, we think you’ll love our comforting basil veggie stew and spicy spinach and coconut soup.