Cream of Broccoli Soup

Cream of Broccoli Soup 

Makes 3 to 4 servings 

3tbsp of butter

1 Large onion, chopped

1 tsp of cumin

1 tbsp dried sage

1/2 tsp dried celery seed

1 quart of hot water. 

8 cups of broccoli, chopped- about 4 heads of broccoli

4 cups zucchini, chopped- about 2 medium zucchini

1 can full fat coconut milk

1 small cayenne pepper or 1 tbsp sriracha 

1 medium avocado, peeled and pit removed

In a medium skillet, melt the butter over medium heat. Add the onion, cumin, sage, celery seed and sauté until the onion is tender. To a medium soup pot, add the water, coconut milk, broccoli, zucchini, cavemen pepper, avocado and finally the sautéed onion mixture. Bring the water to a boil and simmer until the vegetables are tender about 30 minutes. Blend the soup. This recipe freezes well, so it’s great to double the recipe to last for a few weeks.

Add salt to taste!! I suggest pink himalayan sea salt. 

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