Cream of Broccoli Soup

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Serves: approx. 4 | Prep. Time: 20 minutes | Total Time: 1 hour

Ingredients

2 tbsp ghee

4 shallots, roughly chopped

1 yellow onion, thinly sliced

1 1/2 lbs broccoli florets

1/2 green apple, peeled & diced

2 Yukon gold potatoes, peeled, boiled, & roughly chopped

1 tsp thyme

32 oz bone broth

1/2 tsp oregano

1/2 tsp turmeric

1 tsp curry powder

1/2 tsp cinnamon

13.5 oz full fat coconut milk

Salt & pepper, to taste

Directions

1. In a large stockpot melt ghee over medium heat. Add the shallots and onions. Saute until softened. Add broccoli, potatoes, apple, and bone broth. Add extra bone broth as needed to make sure cover all vegetables.

2. Bring to boil. Lower heat to simmer until all vegetables are soft, approx. 20 minutes. Stir in spices and allow to simmer for another 5 minutes.

3. Using either an immersion blender or a high speed stand alone blender, blend until smooth.

4. Whisk in coconut milk and blend until completely combined.

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Recipe adapted from INFRA

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