Broccoli has so many health benefits and it is naturally detoxifying. This soup is packed with flavor and comes together in 15 minutes. It also has a spicy kick from the peppercorns and red chili flakes, feel free to omit or use less. If you are avoiding dairy, you may omit the milk and cheese. The breadcrumbs on top give this nutritious soup a little crunch. Also, a dollop of crème fraiche pairs really well.

Preheat the oven to 375 degrees. Cut the bread into cubes, keeping the crust intact. Toss them in a bowl with a tiny drizzle of olive oil.

Place bread cubes on a baking sheet lined with parchment paper. Bake for 15 minutes or more until golden. Set these aside.

Here are the easy steps to make the soup:
1) In a medium-sized pot, drizzle a little olive oil and heat the onions and garlic until translucent.

2) Cook the broccoli until tender, but not overcooked. Rough chop the florets (and stems), measure 4 cups and set aside.

3) Add 4 cups of chicken stock to the pot.

4) Add the cooked broccoli and one small handful of chopped parsley, 4 peppercorns, and a good shake of red chili flakes.

5) Add the soup mixture to a high-speed blender and puree, about 2 minutes until completely smooth.

6) Season with turmeric, paprika, black pepper, and ground sea salt to taste and another drizzle of olive oil.

7) Heat soup for 10 minutes on low heat.

8) Whisk in warmed milk, and heat for 5 more minutes on low heat. Do not boil, milk will curdle.

9) Add in a tiny shaving of cheese of your choice off the heat. Mix until smooth.

10) Add soup to individual bowls and top with chopped parsley and croutons.

Delicious!