I really do love soup.

Especially when it’s cold.

It seems like this winter has been particularly cold.

I’m ready to move to San Diego.

But first, I suppose, I’ll have my fill of heart and soul warming and truly nourishing winter soup.


Broccoli Fennel Soup

1 Tbs. coconut oil
1 Tbs. fennel seeds
1/2 yellow onion, chopped
2 fennel bulbs, sliced (including the fronds of one bulb)
1 large head of broccoli, chopped
3 cups vegetable broth
sea salt and pepper
1/2 cup roasted chestnuts, sliced
1/4 cup unsweetened, dried cherries
2 Tbs. macadamia nuts, chopped
1/4 cup full fat coconut milk (optional)


In a medium sized pot, toast the fennel seeds until they begin to brown. Add oil. Once melted, add onion and fennel and begin to caramelize, seasoning with salt and pepper. Add broccoli and broth. Bring to a boil. Once rolling, reduce the heat to low and allow to simmer for about 5 minutes. Transfer the mixture to a high speed blender, or use an immersion blender and whir until smooth and creamy. Garnish with the goodness, as well as a drizzle of coconut milk too.

So wonderful, truly!


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