Broccoli with Fresh Fennel Soup

• 1 large head brocolli (separate florets and stems)
• 1 large onion, chopped
• 4 - 6 cloves garlic, chopped
• 1 tbsp organic, unrefined coconut oil, ghee or butter
• feathery fennel tops from one bulb fresh fennel
• 6 cups water
• 1 tsp (or more, to taste) ground fennel seed
• sea salt or Herbamare to taste
• scallions and parsley, finely chopped, for garnish

Remove tough outside layer of broccoli peel from stems and chop (discard any woody pieces). Saute onion, garlic and ground fennel seed in oil until onion is translucent.  Add broccoli, fennel and water.  Simmer until tender, about 20 minutes.  Puree mixture in blender for several minutes until very smooth.  Return to stockpot, adding sea salt or Herbamare to taste.  Simmer 10 more minutes, adjust seasonings before serving.  Garnish with parsley, scallions or chopped red bell pepper strips.

Source: The Body Ecology Diet