Broccoli with Fresh Fennel Soup

Thanks to Donna Gates Body Ecology USA for this gorgeously green winter warmer! ☺

Ingredients:

• 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
• Shallots and parsley, finely chopped, to be used as a garnish
• Sliced red capsicum for garnish
• Dollop of cultured vegetables to serve

Method:

1. Peel broccoli stems and chop, discarding any woody pieces.
2. 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.
3. Add fennel tops and water and simmer until tender, about 20 minutes.
4. Purée mixture in blender or food processor for several minutes. Return to stockpot and add sea salt or Herbamare to taste.
5. Simmer 10 minutes and serve.
6. Garnish with reserved broccoli florets, parsley, shallots, and chopped red capsicum.
7. Serve with freshly ground pepper, chopped coriander and a dollop of cultured vegetables.

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 looks a lot like fresh dill. Use the tops in this soup and save the bulb for later in another vegetable soup or fresh salad.