Broccoli Soup

By Aimee McNew
Yield 4 servings

This broccoli soup recipe is a hearty solution for those who are looking for something substantial to serve on a cold day. Not only is it packed with nutrients and will work well as a main dish, but it could also pair well with chicken or fish for those who would like to serve it up as a Paleo side. For those who do not want to use coconut cream, you’ll have a thinner soup, but it’s just as delicious.

Ingredients:

• 3 head(s) broccoli
• 2 tablespoon(s) ghee or coconut oil
• 1 medium onion(s), white chopped
• 2 small turnip(s) cut into quarters
• 5 cup(s) chicken broth or chicken stock
• 1 medium lemon(s), juiced
• 3/4 cup(s) almond milk, unsweetened
• 1/8 teaspoon(s) sea salt to taste
• 1/8 teaspoon(s) black pepper to taste
• 1/3 cup(s) coconut cream
• 8 slice(s) bacon cooked and crumbled

Method:

1. Heat the chicken stock in a large soup pan.
2. Melt the ghee in a large skillet and add the onion, turnips, lemon juice, sea salt and black pepper. Cook for 5 minutes.
3. Add the broccoli to the skillet and cook for 5 more minutes. Add the hot chicken stock or bone broth to the skillet. Cover and simmer for 10-15 minutes or until the mixture is tender.
4. Cool the mixture for 15-20 minutes. Puree in a food processor until smooth, adding the almond milk and the coconut cream.
5. Add more salt and pepper to taste. Reheat the soup on medium-low until hot. Top with crumbled bacon and serve warm.