Curried Cream of Broccoli Soup
Ingredients
-
2
tablespoons
ghee, butter, coconut oil, or avocado oil
-
4
pieces
leeks, white parts only, sliced thinly
-
1
large
onion, roughly chopped
-
3
medium
shallots, roughly chopped
-
1
tablespoon
Indian curry powder
-
1½
pounds
broccoli florets
-
¼
medium
apple, peeled and diced small
-
4
cups
bone broth or organic free-range chicken broth
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
1
cup
full-fat coconut milk
Instructions
- Melt the ghee or chosen fat in a large soup pot over medium heat.
- Add the leeks, onion, shallots, and curry powder, and sauté until softened.
- Add the chopped broccoli and diced apple, then pour in the chicken broth.
- If necessary, add water to ensure the vegetables are submerged.
- Increase the heat to bring the soup to a boil, then reduce to a simmer until the vegetables are soft, about 20 minutes.
- Season with salt and pepper to taste once the vegetables are soft.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return the pot to medium heat and stir in the coconut milk until well combined and warmed through.
- Serve the soup hot.
Nutrition Facts (estimated)
Servings
6
Calories
238
Total fat
14g
Total carbohydrates
22g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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