Detox cream of fennel and broccoli soup


  • 1 head of broccoli
  • 2 fennel bulbs
  • vegetable stock
  • extra virgin olive oil
  • salt
  • chilli pepper
  • 2 slices of bread
  • fresh parsley
  • 50 g shelled walnuts
  • 1 anchovy
  • pulled horsemeat


Cut the vegetables into small pieces and soften in a little oil. Add the stock and cook until they are soft. Season with salt and chilli pepper, then blitz in a food mixer. Blitz the bread into crumbs (separately), add the parsley, walnuts and the anchovy. Toast the mixture in a small frying pan, adding oil if necessary.
Serve the detox cream soup with a few spoonfuls of this toasted mixture and the pulled horsemeat as garnish.
Finish with a drizzle of oil.