250g broccoli (approx 1 head), cut into florets
150g cauliflower, cut into florets
150g leek, sliced (green leaves, or white if tolerated)
60g ghee or duck fat
500g chicken stock
1 tsp sea salt
pepper to taste, if tolerated
2 egg yolks (optional)
Store for up to 2 days in the fridge, or freeze for up to 4 months.
Egg free: Leave out egg yolks. For extra creaminess, add 2 tablespoons of butter if tolerated.
Find it online: https://www.quirkycooking.com.au/2021/03/endometriosis-awareness-month-gut-health-tips-healing-soups/