Broccoli, celery and dill soup

I love to make soups, especially when I’m cleansing, as they fill you up with their delicious nutritious goodness.
This soup is a perfect alkalising meal in a bowl. I’m a big fan of dill, but if you’re not try using coriander or parsley here instead.

serves 2

• 2 tbsp coconut oil
• 1 clove garlic, crushed
• 1 spring onion, chopped
• ¼ tsp caraway seeds
• ½ tsp ground coriander
• 700ml boiling water
• 3 sticks celery, chopped
• finely grated zest and juice of ½ lime
• 100g broccoli, broken into florets
• 100g spinach leaves
• ¼ avocado
• 6g dill fronds, plus extra to garnish
• ¼ tsp Himalayan pink salt

1. In a medium-sized pan, heat 1 tablespoon of the coconut oil and sauté the garlic and spring onion with the caraway seeds and ground coriander for 2½ minutes, then add 100ml of the boiling water.
2. Next, add the celery along with the zest and juice of the lime and leave to simmer for 7 minutes so that the liquid reduces.
3. Add another 400ml of water and return to the boil. Drop in the broccoli and pour in the remaining water, add the spinach and let it wilt.
4. Transfer the contents of the pan to a blender. Add the avocado, dill, salt and remaining coconut oil and blend until smooth.
5. Serve the soup hot with an extra garnish of dill if you like.