BROCCOLI SOUP
My husband doesn’t like soup all that much so I don’t often make it at home, but this broccoli soup is perfect for whipping up anytime you’re in the mood. It’s kind of a Paleo version of cream of broccoli: just some onions, garlic, lots of broccoli, chicken broth, and a little coconut milk for creaminess. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 25 minutes
2 tablespoons grass-fed butter
1 small onion, diced
2 garlic cloves, minced
3 to 4 cups chicken broth
1 large head broccoli (and most of the stem), cut into florets
1 (13.5-ounce) can full-fat coconut milk
Salt
Freshly ground black pepper
- In a large saucepan over medium heat, melt the butter. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic, and stir, cooking for an additional 2 to 3 minutes. Pour the chicken broth into the pan, and bring to a boil. Add the broccoli, and stir.
- Reduce the heat to a simmer, and cook for 10 to 15 minutes, or until the broccoli has softened.
- Add the coconut milk, season with salt and pepper, and either transfer to a blender or use an immersion blender to blend the soup until it is smooth.
- Serve hot.
VARIATION 1 BROCCOLI-LEEK SOUP: Add 1 large sliced leek (only the white and very light green parts) to the pan with the garlic if you’d like a springier version of this soup. Garnish with sliced scallions.
VARIATION 2 BACON-BROCCOLI SOUP: Cook 3 or 4 slices of chopped bacon in the saucepan, set aside, and cook the onion and garlic in the bacon grease. Continue with the recipe as written, and top the finished soup with the crumbled bacon.
