In a large pot, generously coat the bottom with olive oil. Add the garlic and turn on the heat to medium. Cook until garlic is perfumed, about 1-2 minutes (don’t let garlic burn!). Add the leaks, celery, ginger (optional) and salt (about 1/2 teaspoon). You can add more salt once the soup you have added the broth, but for now I always add a little). Cook the vegetables until they are translucent and start to caramelize, stirring occasionally, about 3-5 minutes. Stir in the broccoli and juice of 1 lemon and cook until the broccoli is well coated and has slightly cooked / tenderized, about a few minutes. (You can add a touch of water or more oil to help along the vegetables if they start to burn / dry out). Add the broth, water, and pepper (liquid should just cover the vegetables). Bring to a boil then cover and let simmer until the broccoli is cooked through but still retains some firmness (you don’t want it to be mush), about 15-20 minutes. Turn off the heat and let cool slightly for about 5-10 minutes. Stir in the almond milk. Using an immersion blender or high-power blender, puree the soup until smooth. Add more salt + pepper to taste if you wish. Serve warm and enjoy! Store in the fridge or freezer.

Makes: 8 cups of soup / 4 servings

Total Time: about 45 minutes

To make the crispy broccoli (optional but *highly* recommended):

Preheat oven to 450 degrees. On a baking sheet. Add broccoli (as much as you like), a generous amount of olive oil, and salt + pepper to taste. I also add chili flakes for extra heat. Toss until each broccoli is evenly coated and arrange on the baking sheet, leaving space between each broccoli. This is key to the crispness of the broccoli. If they were all placed on top of each other, they would steam instead of fry. Place in the oven for 15-20minutes until crispy. Check half way through to make sure broccoli hasn’t dried out --- add more olive oil if they do -- and to give them a toss so that more than one side gets crispy. Top them on the soup and enjoy!