This recipe was created AFTER I finished the 8 week FUELED program. You can get more info for that here. We are still eating our vegetables and staying away from gluten, sugar, caffeine and most dairy. So here’s a recipe I made today for lunch. I wanted something that was “comfort food” and this is what I came up with.
Broccoli Coconut Soup
5 cups rough chopped broccoli florets
1 small onion, diced
1 cup celery, diced
1 cup matchstick carrots
3 bay leaves
1 tsp. dried basil
1/2 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. red pepper flakes
32 oz. Sam’s Organic Chicken Bone Broth
1 tbsp. cornstarch or gluten free flour mix plus 2 tbsp. water
2- cans whole fat coconut milk
Fresh black pepper
Fresh parsley for garnish
In a large pot over medium heat, use some avocado oil or coconut oil to saute the onion, celery and carrots in. Stirring occasionally. After 3-4 minutes, add the broccoli, seasonings and stir to combine. Cook another 5 minutes, stirring occasionally.
The add the chicken broth and bring to a low simmer. Then add the cornstarch or flour slurry and coconut milk, and the soup will thicken in just a few minutes. Remove from the heat and serve with fresh parsley and fresh black pepper for garnish.
*TIP: for meal prep, divide this recipe into 8 serving containers and put in the fridge or freezer. YUM.
Happy dinner time! xo