By nutritional therapist Christine Bailey

A lovely light, creamy soup rich in detoxifying glucosinolates from the broccoli while the pear provides additional fibre to aid elimination.

(serves 4)

Ingredients:
600ml vegetable stock
1 onion, finely chopped
1 stick of celery, chopped
1 clove of garlic, crushed
1 small potato, chopped
Juice of 1⁄2 lemon
1 tbsp tamari, gluten-free soy sauce
400g fresh broccoli, cut into small pieces
2 ripe pears, cored, peeled and chopped
Sea salt and black pepper to taste

Method:
Place the stock, onion, celery, garlic, potato, lemon juice and tamari in a large saucepan and bring to the boil.

Add the broccoli and simmer for 3–4 minutes until the broccoli is just tender.

Process the soup with the pears in a blender to create a thick, smooth soup. Season to taste.

Spoon into bowls and drizzle with a little tamari or olive oil to taste.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.