July 21, 2016

Many people throw away the stems of the broccoli, but there’s no reason to. Here’s a great soup that uses all of the broccoli.

Suits ICT Reset 1-4

Serves 6


  • 2 Tbsp coconut oil
  • 4 leeks, white part only, sliced
  • 1 large onion, chopped
  • 3 medium shallots, chopped
  • 750g broccoli stalks and florets, chopped
  • 6 cups vegetable stock
  • 2 Tbsp curry powder
  • salt and pepper to taste
  • 1 cup coconut milk


  1. Melt the coconut oil over medium heat in a large stock pot. Add the leeks, onions, and shallots and sauté until softened, about 10-20 minutes.
  2. Add the broccoli and stock to fully submerge the vegetables. Increase the heat and bring the soup to a boil, then lower to a simmer and cook for 20 minutes or until the vegetables are softened.
  3. Add the curry powder and season with salt and pepper to taste. Turn off the heat and let the soup cool slightly.
  4. Use a stick blender to mix until the soup is smooth. Add the coconut milk and stir to incorporate it into the soup.
  5. Turn the heat to high and bring back to the boil before switching off.
  6. Ladle into bowls and serve immediately.

This is delicious as a main with your choice of protein – try chicken or bacon.

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