This soup is so yummy! It’s light and pretty easy to make. It’s a perfect addition to a healthy meal. Everyone in our family loves it and I think you will too!
Broccoli is in season from the end of Fall to the beginning of Spring. Perfect for soup season! This tree shaped vegetable was originally grown and cultivated in Italy. It is packed with vitamins and minerals as well as antioxidants and bioactive compounds. It helps control blood sugar, regulate bowel movement, and helps to lower cholesterol levels.
In short, Broccoli is good for you, so let’s make soup!
2 bunches of broccoli
2-4 celery sticks
1 celery root (peeled)
5 lemon grass
5 bay leaves
1 bunch of cilantro
1 onion (yellow is preferable, but red is fine if that’s what you have)
1 garlic head
1 cup of high quality coconut oil (I like unrefined and unfiltered and organic, of course)
1 tablespoon of cumin
1 tablespoon of turmeric
1 tablespoon of paprika
Chili pepper flakes
- Peel the onion. Wash it. Chop it (doesn’t need to be too small). Chop off the green part of the leeks, rinse the white part, and chop it. Peel the garlic and chop it.
- In your favorite soup pot, heat up the oil on medium heat. Add the onion, the leeks, and a bit more than half of the garlic and saute until golden.
- Add the spices and saute as you stir for a minute or so.
- Rinse the broccoli, chop off the very bottom of the stem and any part that doesn’t look good. Cut into big pieces and add to the pot. Cover with water.
- Add the carrots (whole), celery (whole), celery root (whole), lemon grass, bay leaves, cilantro (you can keep some cilantro aside for the end, to give the soup a fresh cilantro taste as well). Add salt & pepper.
- Add a bit more water if necessary, but make sure it’s not too much water. You don’t want the soup too diluted. The water should just barely cover the top of the vegetables.
- Bring to a boil and then simmer for 45-60 minutes.
- Pull out the carrots, celery, the celery root, the lemongrass, the bay leaves.
- Add the rest of the garlic and cilantro.
- Use a hand blender to puree the soup (if you don’t have a hand blender you can do it in batches in a regular blender. It’s a bit of a pain in the ass, but totally doable).
- When you’re ready to serve, in each individual bowl add lemon juice from a fresh lemon, and chili flakes.
- If you want to add some protein and turn it into a light lunch, you can add some lightly roasted and salted seeds. Yumm! (I roast ours in a pan – sprinkle with a little bit of water, and pink himalayan salt. I start on high heat, just till the water evaporates, and then turn down the heat. Stir a lot. When it seems crunchy and golden, turn off the heat. Let it cool off a bit and then munch away. Add to salads, soups, sauteed kale, or anything you want. Or just eat by itself).
Let us know in the comments below if you made it and who you’ve shared it with.