2 tablespoons coconut oil, duck fat, tallow or other good quality fats

2 cloves garlic, minced

2 heads broccoli, broken into florets and stalks chopped (600 g)

1 brown onion, chopped

750 ml (3 cups) chicken or vegetable stock (see recipe)

1 tablespoon finely chopped fresh rosemary

1 tablespoon dill (leaves only), finely chopped, pl

us extra for garnish

Zest of 1 lemon

1 hot smoked rainbow trout, skin and bones removed, flesh flaked

2 tablespoons sunflower and pumpkin seeds, toasted

Heat a saucepan over medium-high heat with coconut oil. Add the onions and cook for 5 minutes until translucent. Add the broccoli stalk and garlic and cook for a further 5 minutes until starting to brown, stirring occasionally. Add the broccoli florets, rosemary, and dill, then pour in the stock and bring to the boil. Reduce the heat to medium-low and gently simmer for 20 minutes or until the broccoli is tender.

Season with sea salt and freshly cracked pepper.

 

Using a handheld/stick blender, blend the soup until it has a thick a chunky texture.Ladle the soup into serving bowls, then top with the smoked rainbow trout flakes, a sprinkle of toasted seeds and a sprinkling of lemon zest. Serve hot.