One day I found my frozen broccoli bag in the refrigerator drawer. It was a new bag and it was all soft. I don’t want to throw it away because it is good broccoli. But, how can I finish that much broccoli in one dish? The answer is, cream of broccoli soup. Since my broccoli is all soft and defrosted, it was super quick to make.
Ingredients for Cream of Broccoli Soup:
- 1 medium onion (chopped)
- 1 bag of broccoli (if you want thiner soup use less broccoli and vice versa)
- 1 can of Coconut Milk
- 2 cups of bone broth (you can use ready made chicken broth if you don’t have home made version)
- Splash of lemon before serving (optional)
- Oil (to brown the onion)
- Salt, pepper and a pinch of sugar (to taste)
Directions for Cream of Broccoli Soup:
- Before chopping the onion, combine the broth and coconut milk in a pan and start heating them up. (This way your broth will be hot when you are done browning the onion and your cooking time will be faster)
- Brown the onion in a large pot or a dutch oven.
- Put the broccoli in the pot, mix it with the onion.
- Pour the hot chicken broth and coconut milk in the broccoli pot and stir (always be very careful when handling hot liquids).
- When it is cooked, blend with hand blender (always use stainless steel hand blender because you don’t want to immerse plastic in hot liquid that you will eat).
