My sister and I have been making this soup for a number of years. It is based on a recipe found in "Eating Alive 2" . Back in 2007 I was at the point where I could barley function due to then undiagnosed auto-immune and chronic illnesses. I completely changed the way I ate after reading "Eating Alive 1" which really made a difference with my overall health. I still follow the basic tenants of Dr Matsen's programme to this day. This soup has been a go-to recipe ever since. If you eliminate the croutons this recipe is also Whole30. This soup is the perfect lunch soup or even a light dinner.

Over medium low heat sauté onion in coconut oil and a sprinkle of sea salt until softened, about 10 minutes. Add garlic, celery and carrots and cook for another 2 minutes. Add stock and herbs and bring to a boil. Turn heat down as soon as it boils and cook for another 10 minutes and then add broccoli.
Simmer soup until all the vegetables are soft. Purée soup in a blender or with a hand held blender stick until very smooth. Return to the saucepan and add the milk and stir. Season with sea salt and pepper.
Preheat oven to 400 F. Cut bread into cubes. Place in a medium bowl and drizzle with olive oil and add rosemary and sea salt. Use your hands to gently mix and place on a parchment lined baking sheet and bake 18-22 minutes or until bread is golden brown and crispy. Set aside and top soup with desired amount of croutons.
Ingredients
Directions
Over medium low heat sauté onion in coconut oil and a sprinkle of sea salt until softened, about 10 minutes. Add garlic, celery and carrots and cook for another 2 minutes. Add stock and herbs and bring to a boil. Turn heat down as soon as it boils and cook for another 10 minutes and then add broccoli.
Simmer soup until all the vegetables are soft. Purée soup in a blender or with a hand held blender stick until very smooth. Return to the saucepan and add the milk and stir. Season with sea salt and pepper.
Preheat oven to 400 F. Cut bread into cubes. Place in a medium bowl and drizzle with olive oil and add rosemary and sea salt. Use your hands to gently mix and place on a parchment lined baking sheet and bake 18-22 minutes or until bread is golden brown and crispy. Set aside and top soup with desired amount of croutons.