SOUP

Ingredients

2 heads of broccoli (stems included) roughly chopped

1 cauliflower head and stems chopped

2 tablespoons of coconut oil

1 onion

2 stalks of celery chopped finely

4 cups of vegetable stock

1 tin of coconut milk

Handful of parsley and mint

Sea salt to taste

Method

1. In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
2. Add chopped broccoli and cauliflower including the stems. Bring to the boil with the vegetable stock then reduce heat and cook for a further 15 minutes.
3. Add sea salt, chopped herbs and coconut milk.
4. Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.

ENJOY!