An easy cream of broccoli soup recipe- yes, please! This creamy and delicious soup is filled with nutrient-dense bone broth and plenty of veggies. Be sure to add this into your rotation, as it can be served warm and chilled. Yum!
This has been a crazy week, filled with so many highs and lows. Well, I shouldn’t say low(s)… there is really only one.
I received some less than ideal news after getting my knee MRI. Basically, I need to treat my body better because as my physician said: “You’re a case of strong on the outside but not on the inside!”
Basically, my joints are hurting. I’ve got runner’s knee and joint effusion. I’m going to physical therapy, cycling and partaking in all kinds of self-care.
I’m actually into it.
I just need to be patient!
As for the highs- Jimmy Eat World and Incubus last night. TOO. MUCH. FUN.
An easy cream of broccoli soup that can be served chilled or warm
So, I’m well aware that we’re in the midst of a hot, hot Summer’s heat. You may think I’m crazy for coming out with this soup, but I ain’t… and let me tell you why.
I eat it cold. Straight from the refrigerator.
When I decided it was time to create this recipe, I knew the end goal was to be sure it tasted best cold. I’m actually very proud. I’ve never made a chilled soup before.
This isn’t to say it can’t be served up warm. It absolutely can. I’m just highlighting how refreshing it is when chilled. Mmm.
I’m sure you’ve noticed how often I use it in my recipes and that’s because it’s the best of the best. Why?
- The beef bones they use come from organic, grassfed and grass-finished cattle
- It’s quite gelatinous and loaded with collagen: this means supporting a healthy gut lining, healthy joints, hair, skin and nails
- Their products are Whole30 compliant
It’s sold in so many retailers nationwide, but you can also order it online. To use their store locator, click here.
A recipe for cream of broccoli soup that’s perfect for meal prep!
I’ve been gearing to make even more quick & easy paleo and Whole30 recipes that don’t need to be reheated.
I figure this makes taking them to work so much easier, as you don’t need to worry about sharing a microwave or chowing down food that was meant to be served warm… cold instead.
This easy cream of broccoli soup is actually the first chilled soup I’ve ever made, and there is no looking back.
My husband who prefers to guzzle down his greens with water was a HUGE fan of this soup. He was surprised by how delicious it was.
As a result, I only ended up having about one cup out of the whole batch. He’s my little helper, I guess. BITTERSWEET.
Let’s get this easy cream of broccoli soup going in your kitchen. You’re going to absolutely love the creaminess from the delicious coconut milk. You can even try it for breakfast if you’re gearing for something light!
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Whole30 Cream of Broccoli SoupWhole30 Cream of Broccoli Soup- yes, please! This creamy and delicious soup is filled with nutrient-dense bone broth and plenty of veggies. Be sure to add this into your rotation, as it can be served warm and chilled. Yum!
- 2 tablespoons ghee
- 4 shallots roughly chopped
- 1 large yellow onion thinly sliced
- 1 1/2 pounds broccoli florets or frozen broccoli
- 1/2 green apple peeled and diced
- 2 Yukon gold potatoes boiled and roughly chopped
- 1/2 teaspoon thyme
- 32 ounces bone broth- Find Here! see notes
- 1/2 teaspoon oregano
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 13.5 ounces canned coconut milk full fat
- sea salt to taste
- black pepper to taste
|Cook Time||30 minutes|
|Prep Time||10 minutes|
You will want the vegetables to be submerged in liquid while cooking. If they aren't, you can add a little extra bone broth or water until they are!
- In a large stock pot, 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 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 betwen 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.