BROCCOLI AND VEGGIE SOUP

INGREDIENTS:

250 g grass-fed butter

2 large brown onions, chopped

3 large broccoli, cut into florets

2 large sweet potatoes, peeled and chopped

4 stalks of celery (including leaves), chopped

6 carrots, peeled & chopped

2 x 500 ml bone broths (free-range & grass-fed - such as chicken & beef, one of each)

1 tbsp turmeric powder

1 tsp ginger powder

1 tsp black pepper, ground

2 tbsp fine pink Himalayan salt

water extra, as needed

METHOD:

Melt the butter gently in a large saucepan over medium heat.

Add onions and some stock to prevent butter/onion mix from burning whilst continuing to cook the onions until soft.

Add broccoli, sweet potato, celery, carrots, remaining stocks, turmeric, ginger, salt and pepper and enough water extra to just cover the vegetables.

Cover and bring to the boil, then reduce heat to low.

Simmer, stirring occasionally until vegetables are tender (~1 hour).

Remove from heat. Process with a hand-held blender until smooth.

Serve with your favourite crackers or side dish.