Creamy Thyme and Broccoli Soup

2 Large broccoli heads

Garlic to taste (I used 1 whole clove)

4 sprigs of thyme (use the leaves only)

1 l homemade bone broth (I used chicken)

5 cups spinach leaves

Changing Habits Seaweed Salt to taste

Optional Add Ins: Spring onions, other green vegetables, cauliflower, chickpeas, chilli, ginger, coconut cream or milk.

Chop the broccoli into florets and place into a large saucepan.

Cover the broccoli in bone broth and cook on a medium simmer for 15 minutes.

Add the garlic (and any other optional ingredients) to the saucepan and continue to cook until very soft.

Remove from the heat

Add the spinach to the mixture, and either use a hand blender or put it in a blender and process until very smooth and creamy. If you like your soup a little thinner, add more bone broth, filtered water or coconut cream/ milk until desired.

Pour into bowls and sprinkle seaweed salt and dulse over the top.

Enjoy!

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Creamy Thyme and Broccoli Soup