Broccoli Soup

Friday, January 31, 2014

This was one of the million recipes I made over the second weekend of our diet "reset."  It was also one of the nicest.  You can make this recipe on the stove with it only needing 15 min of cooking time but I needed the stove for the other recipes I was working on so I just whipped this one together in the crock-pot instead.

Don't get your hopes up by thinking this will be super thick, creamy, and cheesy because unfortunately it's not. However, it is a nice light soup that would compliment a wide variety of meals and would be a good way to get some veggies and fat into your system easily.  Don't worry too much on trimming up the broccoli really well either because you are supposed to puree it in a blender.

  • 4 tbsp fat (I used ghee)
  • 2 shallots
  • 2 celery stalks
  • 4-5 cups broccoli
  • pepper to taste
  • parsley (optional for garnish)
  • 2 cups chicken stock
  • 1 cup coconut milk
  1. Turn the crock-pot on high or the stove on medium with a soup pot and let your fat of choice melt.
  2. Add the shallots and celery.  Stirring occasionally cook until they turn semi translucent.  (It is not super necessary to get them really translucent if you are making this in a crock-pot).
  3. Add the broccoli, chicken stock, coconut milk, and pepper.  I had to add a bit more because my crock-pot was so big and not all of the broccoli was submerged.  Which did make it a little bit more watery.
  4. Let it cook on the stove for about 15 min or until broccoli is tender.  If using a crock-pot it only needs a few hours in there.
  5. Let it cool for a little while then pour it into a blender (possibly having to do it in two batches) and puree it.
  6. It stores easily in the fridge or you can serve it right away.  Re-heat as necessary.
  7. Enjoy!! 

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