This is a perfect soup if you’re on a detox, have been unwell, are strictly limiting calories (such as on the 5 & 2 diet) or are simply looking for a delicious way to ingest a big serve of green vegetables. I like to make mine with bone broth to provide extra nourishment for the gut, but a vegan option made with vegetable stock is just as tasty and certainly quicker and easier to prepare.
- 1kg or 2.25 pounds of broccoli (around 4 large broccoli heads)
- 2 large celery sticks
- 1 leek
- 2 litres bone broth or vegetable stock
- 2 tablespoons cold pressed extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Good quality salt (as much as you like to taste, I use just under a teaspoon)
- Ground black pepper (again, as you like)
Chop the celery (you can use the leaves) and the leek (the white and light green part, discarding the tough dark green part) and wash well. Heat a large saucepan to a medium-high heat and once hot add the olive oil and cook the leek and celery for around 5 minutes until they start to soften.
Add the bone broth/vegetable stock and other ingredients and heat until the liquid reaches a simmer. Depending on the size of your broccoli, you may need to break it up so that it fits in the pot. It doesn’t matter if a little sticks out above the liquid, stir it up as it cooks and the broccoli will start to submerge.
Cook for around 30 minutes until the broccoli is soft, then remove from heat. Once it has cooled blend well.
This makes quite a big batch so I like to freeze individual portions for days when I’m fasting.