By Lee Holmes

Serves four
• 2 broccoli heads and stems roughly chopped
• 2 TBSP coconut oil-melted 
• 2 cups homemade vegetable stock
• 2 garlic cloves
• 1 onion chopped
• 2 sticks celery copped
• Sea Salt to taste 
• 1 handful fresh mint
• 1 handful fresh parsley
• ¼ cup coconut milk (optional)
• Handful of slithered almonds to garnish
In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and cook until translucent
Throw in chopped 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

  • Roxanne Holmes

    This is delicious !!!!