Cream of Broccoli Soup

Broccoli soup is one of those staples soups that nearly everybody loves. It’s creamy, rich, savory, and comforting. It’s definitely a favorite for us and this recipe elevates it by not only adding bone broth as a base but also using coconut milk instead of dairy, making it #Whole30 compliant!

Ingredients

• 2 Tbsp Ghee
• 4 Shallots (roughly chopped)
• 1 large Yellow Onion (thinly sliced)
• 1 ½ pounds Broccoli Florets (or frozen broccoli)
• ½ Green Apple (peeled & diced)
• 2 Yukon Gold Potatoes (boiled & roughly chopped)
• ½ tsp Thyme
• 32 oz Bonafide Provisions Chicken Bone Broth
• ½ tsp Oregano
• ½ tsp Turmeric
• 1 tsp Curry Powder
• ½ tsp Cinnamon
• 13.5 oz Full Fat Coconut Milk
• Celtic Sea Salt (to taste)
• Black Pepper (to taste)

Instructions

1. In a large stockpot, melt ghee over medium heat. Add the shallots and onions. Sauté until they have become softened. Add the broccoli florets, apple, potatoes and the chicken bone broth. Top off with some extra broth or water if the vegetables aren't fully covered.
2. Turn the heat up on a high temperature until it reaches a boil. Lower it to a simmer and cook until the vegetables are all soft. This will take anywhere between 15-20 minutes. Stir in the spices and let cook for another 5 minutes.
3. Using an immersion blender or by transferring the soup into a high-speed blender, blend until everything looks smooth throughout. Pour back into the stockpot and whisk in the canned coconut milk. Blend again to combine.
4. Enjoy!

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