Broccoli Coconut Soup

This soup is so rich…. and you could add diced potato, shredded chicken if you want. It’s a perfect base for more vegetables too.

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.

Dying to eat this again STAT.

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

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