Whole30 Cream of Broccoli Soup

Whole30 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!

Course Appetizer, Main Course

Cuisine American

Keyword easy broccoli soup, whole30 soup, whole30 soup recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 199kcal

Author Monica Stevens Le

Ingredients

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
4 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

Instructions

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.

Notes

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!

Nutrition