Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
What you’ll need…
- 2 broccoli heads and stems roughly chopped and steamed and refreshed under cold water
- 2 Tbsp. coconut oil-melted
- 2 cups vegetable stock
- 2 garlic cloves, crushed
- 1 onion, chopped
- 2 sticks celery, chopped
- Himalayan or Celtic sea salt to taste
- 1 handful fresh mint
- 1 handful fresh parsley
- ¼ cup coconut milk
- Handful of slithered toasted almonds to garnish – optional
How to make…
- Gently heat coconut oil, garlic and onion in a heavy based saucepan, until onion becomes translucent
- Add celery and cook through
- Add the broccoli including stems and pour in stock
- Bring to boil, reduce heat and add seasoning and herbs
- Simmer for 15 minutes and stir in coconut milk
- Place in blender then blend together until smooth and return to pan if it needs reheating
- Garnish with slithered almonds
Sally’s Tip…
Perfect served hot or cold with a dollop of plain sheep’s yoghurt on top and or a drizzle of extra virgin olive oil.
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