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Temperatures are dropping and soup sounds good pretty much every day now. This soup is awesome because not only is it warm and yummy it is loaded with Vitamin A, C, and K as well as folate for those pregnant or lactating women and good fats from coconut cream or good mayo. It also has loads of antioxidants to help fight crazy viruses and build the immune system. If you are vegetarian, forgo the bacon and use vegetable broth instead.
Creamy Broccoli Soup
Makes 4 servings, prep time 10 minutes, cook time 35 minutes
Ingredients:
6 slices of bacon chopped (nitrate-free)
4 heaping cups of broccoli florets
5 cloves of garlic, peeled
¼ cup nutritional yeast
1 teaspoon dried dill weed
1 teaspoon Himalayan salt
1 teaspoon onion powder
½ teaspoon ground black pepper
3 cups bone broth (see my blog on veggie and bone broth to make homemade broth)
3 tablespoons mayo (chosen foods and primal kitchen make a nice mayo) or coconut cream INative Forest is great, get the simple brand)
Directions:
Heat a large pot over medium heat. Add the bacon and cook until crispy, stirring occasionally. Remove half the bacon with a slotted spoon and set it aside, it will be used as a garnish.
Leave the rendered bacon fat and the other half of the bacon in the bottom of the pot.
Add the broccoli and garlic. Sautee for about 10 minutes, until the garlic becomes aromatic, and the broccoli is bright green, then mix in all the seasonings and pour in the broth.
Bring to a simmer, stir well, and cook for 15 minutes. Remove from the heat and carefully transfer the soup to a blender.
Add the mayo or coconut cream and blend to your desired consistency. I like it silky smooth.
Ladle the soup into four small bowls and garnish with reserve bacon. Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 30 days. To reheat, simmer on the stovetop over low to medium heat.
Recipe courtesy of Made Whole Cookbook
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