Cream of Broccoli Soup

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I’ve been wanting to figure out this recipe for a while and had flavour ideas floating around in my head until I finally attempted it. Before our AIP and Paleo days, I used to make this incredible cream of broccoli soup that was based on the one made at Panera Bread. It was a major comfort food in our house and we missed it when it became a thing of the past. So, it was music to my ears when KT tasted my AIP/Paleo friendly replacement for it and announced it was better than the other one!

Cream of Broccoli Soup (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Serves: 4-6 adults

Ingredients:

• 3 tbsp olive oil
• 3 large carrots, peeled and shredded or finely grated
• 1 yellow onion, diced
• 2 cloves fresh garlic, sliced
• 2 cans coconut milk
• 2 Tbsp coconut aminos
• 1 tsp apple cider vinegar
• 3 level tbsp nutritional yeast
• 1/4 tsp ground nutmeg (omit for AIP)
• 3 cups chicken bone broth
• 1/4 tsp sea salt
• 1 500g bag frozen broccoli (or use fresh)
• 2 tbsp arrowroot starch mixed into 1/4 cup water
• pepper to taste (omit for AIP)

Instructions:

In a large pot, heat oil. Add onions and garlic and sauté until softened. Next, add coconut milk, coconut aminos, apple cider vinegar, bone broth, salt, nutritional yeast and broccoli. Over medium heat, allow to come to a simmer and cook until broccoli is tender. Remove from heat and, using an immersion blender, blend until all broccoli chunks have been broken down into fragments. Return pot to stove and continue to simmer over medium heat. Add in nutmeg (omit for AIP), shredded carrots as well as the arrowroot starch and water mixture. Stir and simmer until soup begins to slightly thicken. Add pepper to taste (omit for AIP). Serve hot or store in fridge for up to three days.