This recipe is my take on a classic from “Bulletproof: The Cookbook”. It’s one I reach for when I’m feeling under the weather due to its anti inflammatory, nutritious ingredients such as ginger, leek and coconut oil. The bone broth helps to boost your immune system¹, is packed with minerals and healing compounds such as collagen, glycine and proline.
Approximate nutrition per serving: 335kcal / 20.5g fat / 16.7g saturated fat / 22.2g carbs / 11.1g fibre / 11.1g net carbs / 15.4g protein (with collagen, 379kcal / 26.4g protein).
- 1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil)
- 1 leek, well washed and thinly sliced
- 1 celery stalk, thinly sliced
- 1 bunch of broccoli, stems peeled and finely chopped, florets cut into ½ inch pieces
- 2 cups (470ml) bone broth, I use chicken due to its mild flavour
- 1 teaspoon apple cider vinegar
- 2 teaspoon fennel seeds with a few extra to serve
- 1 teaspoon sea salt
- 1 ½ tablespoons coconut oil
- 1 piece of ginger, about 30g, finely chopped
- Fresh coriander to serve
- 1 scoop grass-fed collagen protein (optional but recommended)
- In a medium saucepan, heat the Brain Octane oil over medium heat. Add the leek, celery, broccoli stems and ginger and cook, stirring often until softened, roughly 3 to 4 minutes.
- Add the bone broth, broccoli florets, vinegar, 1 tsp of the fennel seeds and salt.
- Cover and cook until the broccoli is tender, about 12-15 minutes.
- Transfer the broccoli mixture to a blender and blend until smooth.
- Add the coconut oil along with the remaining 1 tsp of fennel seeds and blend again until smooth.
- Serve with a few leaves of fresh coriander and a few fennel seeds.
You can find Dave Asprey’s original recipe on page 157 of “Bulletproof: The Cookbook”, or you can order a copy by clicking here.