Broccoli & Celery Soup
160g chopped onion
1 tbsp olive oil/avocado oil
1 sliced garlic clove
125g chopped celery
310g sliced broccoli spears
350ml vegetable stock
350ml bone broth*
pinch Himalyan salt
1 tbsp nutritional yeast flakes
1 tbsp chopped parsley
1 tbsp creamy almond butter / cashew butter**
1/2 tsp coriander seeds
Coconut milk as needed
Fry the onion with the oil on a medium heat until softened in a saucepan. Add more oil if needed.
Add the garlic, celery and broccoli spears and fry for 30 seconds.
Add in the rest of the ingredients, except coconut milk. Bring to the boil then place the lid on the saucepan. Simmer for 15 minutes. Add to a high speed blender and whizz until smooth and creamy.
Pour back into the saucepan, add the coconut milk to the texture you like and reheat. It is ready to serve. We have it on it's one here or with some crackers and cheese.
*I use Sadie's Kitchen bone broth
** The almond butter is the shelled version by the Monki brand and works very well with the green vegetables.