Making a pot of soup every week is a great healthy habit to get in to. You’ve then got a readymade, healthy snack or lunch on standby.
This broccoli soup is my current favourite. It tastes so good with shavings of parmesan cheese.
Parmesan is a good one to go for if you’re lactose-intolerant but love a bit of cheese. Hard cheeses, particularly those that are aged, contain significantly less lactose than other dairy products so tend to be better tolerated.
The seeds give it a bit of crunch and are an excellent addition to your diet because they contain omega-3 and other skin-boosting nutrients.
The star of the show, broccoli, is high in fibre and essential vitamins and minerals making it another great addition to a skin-healing diet.
Ingredients
1 tbsp coconut oil
4 garlic cloves, crushed
4 sticks celery, chopped
2 heads of broccoli
1 ¼ litres stock
Juice of half lemon
Salt and pepper
Mixed seeds
Parmesan shavings
Serves 4
Directions
Heat the oil in a deep pot and sauté the celery for 5 minutes. You can also use 2 onions if you don’t have celery.
Add the garlic and sauté for a further 2 minutes. Chop the broccoli into florets and slice up the broccoli stalks. Add the stalks and the stock then bring to the boil.
Once the soup comes to the boil, add the broccoli florets then reduce the heat and simmer for 5 minutes. Remove from the heat then blend to your desired consistency with a stick blender.
Season with salt and pepper. Top with a handful of mixed seeds and some parmesan shavings.
Tip: add more or less stock depending on how thick you like your soup.