A bowl of creamy soup is perfect to enjoy any day of the week. Prep this on the weekend and pack in individual glass containers to make it easy to take to work throughout the week. We love how velvety coconut crème makes this recipe, but feel free to swap it for heavy cream.
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 tablespoon of ghee or butter
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and sliced
2 teaspoons sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
6 cups of broccoli florets
1 15-ounce can (425 grams) of coconut crème
2 cups bone broth
Chopped parsley or cilantro
Coconut crème or sour cream
Preheat your oven to 350 degrees Fahrenheit and cook bacon on a baking tray lined with parchment paper until crispy, about 10 minutes. Set aside and allow to cool. Once cool, chop into bite-sized pieces.
Add ghee or butter to a large stock pot and place on the stove set to medium-low heat.
Add chopped onion and garlic to the pot and toss with ghee or butter, sea salt, black pepper and nutmeg.
Sauté until the onions begin to soften, about 5 minutes.
Add the broccoli florets, coconut crème and bone broth, cover with a lid, and simmer until everything is soft, about 15 minutes.
Remove from the heat and transfer to a blender.
Blend on high until everything is creamy and well-combined.
Serve with crumbled bacon, a dollop of coconut crème or sour cream, cracked black pepper and fresh herbs.
Store any leftovers in a glass container in the fridge for 3-5 days.
Nutrition includes all garnishes
Net Carbs: 10