CURRIED CREAM OF BROCCOLI SOUP
butter, coconut oil, avocado oil, etc.
white parts only, sliced thinly
Indian curry powder
bone broth or organic free-range chicken broth
Sea salt flakes
Freshly ground black pepper
full-fat coconut milk
Melt the ghee or fat of choice over medium heat in a large soup pot.
Add the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes).
Once the vegetables are soft, season with salt and pepper to taste.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through. Serve!