Creamy Broccoli Soup
Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings
- 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
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.