INGREDIENTS:

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

METHOD:

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.