Whole30 Cream of Broccoli Soup (Edit recipe)

Broccoli Soup is one of those staple soups that nearly everybody loves. It’s creamy, rich, savory and comforting. It’s definitely a favorite in our home and this recipe elevates it by not only adding our bone broth as a base but also using coconut milk instead of dairy, making it Whole30 Compliant!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	10 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	7 g
Sodium:	109 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 10-14

Ingredients

2 Tbsp Ghee
4 Shallot, roughly chopped
1 whole Yellow Onion, thinly sliced
1 1/2 lb Broccoli, (florets) or frozen broccoli
1/2 Granny Smith Apple, peeled and diced
2 Yukon Gold Potatoes, boiled and roughly chopped
1/2 tsp dried Thyme
32 oz Chicken Bone Broth, (Bonafide Provisions)
1/2 tsp dried Oregano
1/2 tsp Turmeric
1 tsp Curry Powder
1/2 tsp Ground Cinnamon
13.5 oz Coconut Milk, full fat
Salt and Pepper, (Celtic Sea Salt) to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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 15-25 minutes. Stir in the spices and let cook for another 5 minutes.
Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout. Pour back into the stockpot and whisk in the canned coconut milk.
Blend again to combine.
If serving cold, let it come to room temperature and transfer to the refrigerator to cool down for a few hours.