Hasty, Hearty Broccoli Soup


  • 1 large or 2 small broccoli heads
  • 3 tsp. sea salt
  • Freshly ground black pepper
  • Olive oil
  • Goats chees (2 slices per bowl)


  • Bring water to a boil in a large pan. Add a large pinch of salt (1 – 1 1/2 tbsp.)
  • Add broccoli and boil rapidly
  • Slice the goat’s cheese. (Dip the knife into the boiling hot water before each slice for even, smooth cuts.)
  • The broccoli is finished when you easily can cut through it with a knife. It is important that the broccoli is completely cooked to make sure anti-nitrients, such as phytates are deactivated, thus ensuring the absorption of all nutrients
  • Using a slotted spoon, add the broccoli to a blender but be careful because it’s boiling hot! 
  • Fill the blender half way with some of water left over from cooking the broccoli
  • Add a pinch (or more) of salt
  • Use several pulses on your blender to break the broccoli up and then puree for several seconds.

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