Creamy Broccoli Soup
Ingredients
- 2 Tbsps avocado oil, or ghee
- 1 large head broccoli
- 1 large sweet onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic minced
- 3 Tbsps GF flour, or Arrowroot powder
- 3 cups vegetable stock, or chicken bone broth
- 1 cup unsweetened coconut, cashew, or almond milk
- 1/4 cup coconut cream
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- small handful of chopped curly parsley
Instructions
- Cut your broccoli into bite-size florets.
- Heat the oil in a heavy-bottom stockpot over medium heat. Add in the onion, carrot, garlic and sauté for about 3 minutes.
- Add the flour and whisk well to combine.
- Slowly add in the stock/broth whisking continuously until well incorporated.
- Next, add in the milk and cream and stir to combine.
- Bring the liquid to a boil, then reduce the heat to a simmer.
- Add in the broccoli florets and season with sea salt and pepper to taste.
- Simmer for about 15 minutes, or until the broccoli is tender, stirring occasionaly. Your soup should be nicely thickened.
- Remove from the heat and garnish with chopped parsley.
- Serve while hot and enjoy!
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