By nutritional therapist Christine Bailey
This is a beautiful light yet creamy tasting soup. The addition of pear provides a natural sweetness to this soup and plenty of additional fibre to keep you feeling fuller for longer.
1 tbsp olive oil
1 small onion, chopped
1 garlic clove
150g broccoli, chopped
1 fennel bulb, chopped
1 pear, cored and chopped
600ml vegetable stock
Olive oil for drizzling
Heat the olive oil in a large pan and sauté the onion and garlic for a couple of minutes.
Add the broccoli and fennel and stir to coat in the oil. Add the vegetable stock and bring to a boil. Simmer for 20-25 minutes until the vegetables are tender.
Place the soup in a blender with the pear and process until smooth and creamy.
Serve with a drizzle of olive oil.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.