INGREDIENTS

1 whole broccoli (about 1 cup) include the stems
1 cup roughly chopped fennel
1 cup celery
3 cloves garlic
1 cup roughly chopped zucchini (2 small or 1 large)
1 litre vegetable stock
1 can drained organic chickpea
1 cup chopped spinach
1 cup chopped Italian parsley (include stalks)

To serve

1 juice of 1 lime

Fresh parsley

Gently fry the sliced garlic in a small amount of olive oil or ghee

Add the broccoli, fennel, celery, and stock and drained chickpeas.  Cook on a medium heat for 10 minutes and then add the zucchini, spinach, and parsley.  Simmer for another 10.

When all the vegetables are tender, transfer to a mix master or blender and blend until smooth soup consistency.

Serve with a squeeze of lime and some fresh parsley.