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Why is Broccoli meant to be so good for us ? Well, its high in Chromium which helps the brain to increase serotonin levels and this brightens our mood, something a lot of us need at this time of the year. Maybe that’s why I have been drawn to the humble broccoli all this week, I have been in search of happy food…

Having flooded the kitchen with every possible cooking method to find my perfect way of eating this yummy veg here are my two top finalists so far.




½ onions, finely chopped
1 knob ghee or glug of olive oil
3 fat cloves garlic, finely chopped
300g broccoli, florets, chopped fine
1 full thawed cup peas
3-4 cups vegetable broth
2½-3 tbspn chermoula
2 tsps lemon juice
sea salt to taste

To serve:- double cream, chopped parsley or coriander, optional.


Heat the ghee or olive oil in a saucepan. Add the onions and cook until softened, about 5 minutes. Add garlic and cook for a minute or so. Next add the vegetable broth and the broccoli florets and bring to a simmer. After 2 minutes add the peas and simmer for a further few minutes – do not overcook! Throw in the spinach to cook and wilt at the end. The broccoli should still be bright green.

Pour the veg soup, lemon juice and chermoula into a blender (you may need to do this in batches) and blend on the highest setting until smooth taking care as you wizz, you don’t want green soup all over your kitchen ceiling. Season to taste.

To serve, pour the soup into bowls. Add a drizzle of double cream and some parsley or coriander if you have some to hand.


Version 2



1 cup of broccoli roughly chopped into bite size
1 large handful of fat sprouts, sliced into 4 slivers
1 tbsp ghee or coconut oil or butter
2 cloves garlic, finely chopped
4 tsps ruby rose harissa paste
2 eggs

To Serve:- salt and freshly ground black pepper, 1 handful crumbled feta or a few tbsp of yoghurt or labneh, slosh of lemon juice.

Pop the ghee, coconut oil or butter and the garlic into a frying pan to sweat. Add your broccoli and a few tablespoons of water to cook. After a minute or so add the sprouts and cook for a further 3 minutes. Stir in the red harissa paste to coat the veg. Flatten out the almost cooked veg and make wells for where u want to put the eggs. Crack the eggs into the dish, pop the lid on and cook for a further 3-5 mins depending on how runny you like your eggs.
Serve with sea salt, black pepper and a handful crumbled feta or a few tbsp of yoghurt or labneh if you fancy. We just ate it plain with an extra slosh of lemon juice. Yum.

Go on, give them a go and tell me how you got on. Have a gorgeous weekend. xo