Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet. He also recently authored Ancient Remedies.
It's getting to that time of year, or it's already here! I'm talking about cold weather and the sudden desire for hot soups to take away that chill while also nourishing yourself and your loved ones.
This Creamy Broccoli Soup will definitely do that trick, as it's loaded with nutrients and flavor — plus a little bit of heat from curry powder. It has at least 100% Daily Value of manganese as well as vitamins A, C and K. With 19 grams of performance fats, 13 grams of fiber and a whopping 32 grams of protein, it also will stay with you for a while and can be a lunch all by itself, perhaps paired with a crusty bread.
How to Make Creamy Broccoli Soup
Start by prepping all the veggies. Melt the oil in large soup pan over medium heat and sauté the green onions and garlic for 1–2 minutes, until translucent.
Stir in the chopped broccoli. Sauté until the broccoli turns bright green, stirring frequently. Add the basil and additional chopped greens. Cover and steam-sauté for 3-4 minutes.
Transfer the vegetables to a food processor or high-speed blender. If using a blender, process in two batches. Add a little coconut milk and process until smooth.
Transfer the puréed vegetables back to the pot and add the remaining coconut milk along with the broth, salt and curry powder. Reheat gently for 10 minutes over medium heat and stir. Serve.