Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings

Ingredients

• 2 tbs ghee or pasture-raised butter
• 2 cloves garlic, minced
• 1 small onion
• 4 cups Chicken Bone Broth or Dr. Kellyann's Bone Broth
• 1 cup canned unsweetened full-fat coconut milk
• 4 cups broccoli florets
• 1/2 tsp nutmeg
• 1 tsp Celtic or pink Himalayan salt
• 1/2 tsp ground pepper

Directions

In a large stockpot, melt the ghee over medium-­high heat. Add the garlic and onion and reduce the heat to medium-­low. Cook, stirring, for 6 to 8 minutes, until softened.

Raise the heat to medium-­high and add the broth, coconut milk, broccoli, nutmeg, salt, and pepper. When the soup begins to simmer, reduce the heat to medium-­low and simmer for 15 to 20 minutes until the broccoli is cooked through.

Purée with a hand-­held immersion blender, blender, or food processor until smooth and creamy. Serve warm.