Ingredients:
2 tablespoons extra virgin olive oil / coconut oil or avocado oil
1 medium onion, finely chopped
2 medium stalks celery, finely chopped
2 medium potatoes, peeled and cubed
4 cups fresh broccoli, including stems, set aside florets after steaming
2½ cups chicken or vegetable broth
1 cup unsweetened almond (or coconut) milk—optional, if not used then increase broth to 3½ cups
Salt and freshly ground black pepper
¼ cup feta cheese (optional)
Instructions:
1. Place the oil in a large pot and heat over a medium heat. Sauté the celery and onion for 4 minutes, until softened.
2. Add the potatoes and broccoli stems and sauté for 2 more minutes.
3. Add the chicken broth and almond milk, bring to the boil.
4. Add salt and pepper to taste.
5. Reduce heat, cover, and simmer for 20 minutes.
6. When simmered and the vegetables are tender, pour the mixture into a blender and puree until smooth.
7. Serve and garnish with an abundance of feta cheese and broccoli florets - enabling the sulforaphane producing reaction.