Makes: 8 servings, about 1 cup each. Use organic ingredients whenever possible, especially if you are cleansing. Note how quickly this recipe can be prepared.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 8 cups chopped broccoli (stems and florets)
- 2 cups water
- 4 cups vegetable broth
- 1/2 cup almond milk (optional)
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Heat oil in a soup pot over medium heat. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in broccoli. Add water and broth; bring to asimmer over high heat. Reduce heat to maintain simmer and cook until very tender, about 8 minutes.
- Puree the soup in batches in a blender until smooth. Stir in almond milk (if using), salt and pepper.