A warm bowl of creamy broccoli soup is just the ticket for dinner tonight! Lemon brightens up this recipe packed with vitamins and crumbled parmesan cheese adds an extra saltiness that is extra satisfying.
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoon butter or ghee
1 medium yellow onion, peeled & chopped
2 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
Pinch of ground nutmeg
4 cups broccoli florets
1 cup heavy whipping cream
2 cups chicken bone broth
Juice & zest from ½ fresh lemon
4 ounces parmesan cheese, crumbled
½ cup fresh parsley, chopped
Add butter or ghee to a large pot and bring to medium-low heat.
Add onion and garlic and season with sea salt, pepper and nutmeg.
Add broccoli floret and reduce heat to low and cover with a lid, stirring occasionally, until the veggies are soft, about 10 minutes.
Turn off the heat and transfer veggies to a blender. Pour in heavy whipping cream and chicken bone broth.
Blend on high until very cream.
Serve between 4 and garnish with an ounce each of parmesan cheese and fresh parsley.
Store any leftovers in a glass container for up to 5 days.
Net Carbs: 10