Promise, you're going to fall in love with the velvety smooth texture and vibrant green color of this pureed broccoli soup. Pairs perfectly with your favorite side salad or a helping of any vegetable of your choice. You can even make a double batch of this soup and freeze it for a later time!
Makes 4 servings - Prep time: 5 minutes - Cook time: 30 minutes
2 heads of broccoli
1 tablespoon ghee or extra virgin olive oil
1 shallot, minced
2 cloves of garlic, minced
1 avocado, sliced
1/2 cup full-fat coconut milk
1½ cups vegetable stock
3/4 teaspoon sea salt
1 teaspoon black pepper
1/2 cup fresh basil or dill
- Roughly chop the broccoli florets and remove the lower stems. Place in a mesh steamer and lightly cook until they are tender, this should take around 10 minutes.
- Heat the ghee or oil over medium heat and sauté the shallot and garlic. Stir continuously to avoid burning.
- Combine the broccoli and the shallot mixture in a high-speed blender or food processor with the avocado, coconut milk, vegetable stock, salt, and pepper, and process until smooth.
- Garnish with fresh basil, dill, and some additional avocado slices, and enjoy!