The best bit about soups are totally the toppings, right? It’s like a warm smoothie bowl! This soup has a little bit of everything that tastes amazing for something so detoxifying and green! If you aren’t a fan of fennel, don’t worry you can’t taste it in the soup but it brings out the flavours of the veggies to a whole new level.
1 tbsp coconut oil
1 medium head of fennel, chopped
400g cauliflower, cut into florets
200g kale, torn
2 zucchini chopped
1 head broccoli
1 tbsp fresh lemon thyme
1.5 litres bone broth
1 lemon, zest removed
salt and pepper
Combine the oil, leek, garlic, fennel in a large saucepan and cook until softened. Add the cauliflower, zucchini, broccoli and thyme, salt and pepper and cook for another 5-10 minutes or until softened slightly. Add the broth and bring to the boil. Then reduce the heat to medium and let cook for 20 minutes or until the cauliflower is very tender. Add the kale and continue to cook for another 5 minutes or until kale has softened.
Remove from heat and add lemon rind. Using a hand held stick blender, blend until smooth
Heat the oven to 180c and lay a handful of coconut chips on a baking tray. Bake for 2-5 minutes or until starting to golden. Remove.
To serve, place soup in a bowl and cover with toasted coconut chips, sunflower seeds and a heavy dollop of full-fat coconut cream.