1 head of broccoli
1 tablespoon olive oil
Kosher salt, freshly ground pepper
2 tsp virgin coconut oil or olive oil, divided
1 large onion, diced
Full head of garlic, chopped
5 cups low-sodium chicken broth
2 bunches spinach
1 cup cilantro leaves with stems
½ teaspoon finely grated lemon zest
Preheat oven to 400°. Separate broccoli stalk from florets. Chop florets, transfer to a baking sheet, and toss with olive oil. Season with salt and pepper and roast until browned and tender,
Meanwhile, chop broccoli stalk and set aside.
Heat 1 tsp coconut oil in a pot over medium-high. Add onion and chopped garlic; season with salt and pepper. Saute until onion begins to soften, then add garlic and broccoli stalk and saute until soft. Increase heat to medium-high, add chicken stock, and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine. Let cool slightly.
Set aside 1/4 cup cilantro for serving. Blanch spinach and remaining cilantro in a large pot of boiling salted water until bright green and just wilted, about 30 seconds. Drain and transfer to a bowl of ice water then let cool. Drain out any excess water.
Purée soup base and blanched spinach and cilantro with either a hand blender or in a blender in batches (with lid slightly ajar to let steam escape).
Pour soup back into pot and season with salt and pepper; keep warm.
Heat remaining coconut oil in a small skillet over medium. Cook sliced garlic until golden brown, about 1 minute. Transfer garlic to a small bowl with a slotted spoon; set garlic oil aside. The same pan can be used to slightly toast 6 chopped brasil nuts for garnish.
Add roasted broccoli florets, lemon zest, and reserved cilantro leaves to garlic and toss to combine. Serve soup topped with broccoli-garlic mixture and drizzled with reserved garlic oil and brasil nuts. This is a great starter to any meal and packs a testosterone boosting punch! I recommend it served with diced chicken or grilled shrimp to make certain you are getting enough protein.