This week we're excited to share Chef Lance's bone broth broccoli soup recipe. It is definitely a favorite of The Flavor Chef family!
We enhance this soup with fresh basil, fresh spinach, and plenty of onion and fresh garlic. The spinach and basil adds a depth of color and flavor, as well as additional health benefits. We utilize a combination of our
Organic Grass Fed & Grass Finished Beef Bone Broth and our Organic Chicken Bone Broth, but one or the other is fine. By thoroughly cooking the broccoli with onions and garlic, then pureeing the soup, it becomes thick, rich and creamy without the addition of any dairy. We use a touch of coconut milk, or coconut cream, to help achieve the full sense of cream of broccoli soup. This soup is great for recovery as the ingredients are thoroughly cooked and, with the addition of bone broth and coconut milk, is also great for digestion.
This weekend, visit us at BoneBroth.com and get 10% off your order total with coupon code BROCCOLI. This coupon is only good from Friday, December 1, 2017 at 3:00pm PST until Sunday, December 3, 2017 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Bone Broth Broccoli Soup
Yields: 8-10 servings
|2 tbsp coconut oil, or ghee, or combo||1 onion, diced|
|4-6 cloves garlic, minced||1 1/2 lbs broccoli (cut stems into small dice or rough cut, cut up florets, reserve a few florets for garnish)|
|1 russet potato, diced (optional - used for thickness and texture)||1 cup spinach leaves, cleaned|
|32 oz The Flavor Chef Organic Chicken Bone Broth or The Flavor Chef Organic Grass Fed & Grass Finished Beef Bone Broth or combo||1/4 cup basil leaves (reserve a few for garnish)|
|1 can coconut milk full fat or coconut cream (substitute water if on a fat restricted diet)||sea salt, to taste|
In a 4 quart stock pot, on medium heat, add the coconut oil or ghee and the onions and garlic. Season with salt and allow this to cook for 5 minutes, or until the onions are soft. Add the chopped broccoli stems (and the optional diced potato) and cook for another 4 to 5 minutes. Now add the florets (reserve a few to cook separately for garnish) and add the bone broth. Bring the soup to a low simmer and cook until the broccoli is tender and easy to cut with a knife. Add the spinach and basil and allow to wilt. Next, add the coconut milk and puree with an immersion blender. Season with salt to taste. Serve the soup with a few added pieces of fresh steamed broccoli and a sprinkle of chopped basil. Enjoy!