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Home/Blog/Cream of Broccoli Soup Recipe
Cream of Broccoli Soup Recipe
By Ancient Nutrition
December 17, 2021
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.
It's in part powered by collagen powder to provide gut, skin and joint support. Choose Multi Collagen Protein, Collagen Peptides or Bone Broth Protein for your collagen/bone broth ingredient.
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.
Other Great Vegetable Side Dishes
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.
Cream of Broccoli Soup
Servings
2Time
10 minutesCalories
406Author
Dr. Josh AxeThis Creamy Broccoli Soup is loaded with nutrients and flavor — plus a little bit of heat from curry powder. 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.
Ingredients
1 tablespoons coconut oil
2 medium green onions, coarsely chopped
2 cloves garlic, minced
1 large head fresh broccoli, chopped
1 tablespoon dried basil
2 cups chopped spinach, kale, turnip greens, collards or Swiss chard
1½ cups unsweetened reduced fat (light) coconut milk
¼ teaspoon sea salt
1 tablespoon curry powder
Directions
Prep 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.
Nutrition
Calories 406, Carbs 36.7 grams, Fiber 13.1 grams, Sugar 11.5 grams, Fat 18.8 grams, Unsaturated Fat 1.7 grams, Saturated Fat 15.1 grams, Protein 32.3 grams, Sodium 195 milligrams
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