12 Sep2016 Emilie Malik 0Vegetarian Recipes Broccoli, pea and pesto soupServes 6 2 tbsp. coconut oil 2 large onions chopped 2 garlic cloves 3 celery stick chopped dried oregano 80g of fresh basil 1.5 kg broccolis, florets and stalks chopped 1.5 l vegetables stock – Kallo 500g frozen peas juice of 1 lemon Himalayan salt and pepper Heat the coconut oil in a saucepan and gently fry the onions. Add the garlic, oregano and basil stalks add the broccolis, vegetable stock, salt, pepper and stir. Bring to a medium simmer, pop the lid on and simmer for 10-15 minutes until the brocollis are tender. remove from the heat and add peas, basil leaves, and half the lemon juice. Blend the soup. Check the seasoning and add extra lemon juice. Serve it hot with some parmesan if you wish.