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Adapted recipe from a book by Zeland and Sarno.

broccoli - 300g.
A tomato is 1 piece.
Bulgarian pepper yellow or green - 1/2 pcs.
parsley - 50g.
dill - 50g.
olive oil - 1/5 cup
lemon juice - 2 tbsp
water - 1 cup
sea-salt

2/3 broccoli and mix everything else in a blender. The remaining 1/3 of broccoli kochan disassemble into inflorescences and garnish the soup.

This soup is raw, which means that all the useful qualities of vegetables and greens are preserved in it. It is not desirable to heat it, but if you really want - then no more than to 45-50 degrees (in a water bath, + in some blenders, soups are heated from a long scrolling).