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.