Libby Weaver’s Brilliant Brassica Soup

Method

1. In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
2. Add broccoli and cauliflower, including the stems. Bring to the boil with the vegetable stock then reduce heat and cook for a further 15 minutes.
3. Add some sea salt, chopped herbs and stir in coconut milk.
4. Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.