Description
This creamy broccoli soup is loaded with nutrients and flavor, along with a little heat from curry powder. With about 20 grams of fat, 15 grams of fiber and 25 grams of protein, it can work as lunch on its own or be served with crusty bread.
Ingredients
Scale
- 1 tablespoon 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
- 2 cups chicken bone broth or 2 scoops unflavored/pure collagen or bone broth protein powder mixed with 16 ounces of water
- ¼ teaspoon sea salt
- 1 tablespoon curry powder
Instructions
- Prepare all of the vegetables.
- Melt the coconut oil in a large soup pot over medium heat. Add the green onions and garlic, and sauté for 1 to 2 minutes, until translucent.
- Add the chopped broccoli, and sauté, stirring frequently, until it turns bright green.
- Stir in the dried basil and chopped greens. Cover and steam-sauté for 3 to 4 minutes.
- Transfer the vegetables to a food processor or high-speed blender. If using a blender, work in two batches. Add a small amount of coconut milk, and process until smooth.
- Return the puréed vegetables to the pot. Add the remaining coconut milk, broth, sea salt and curry powder. Gently reheat over medium heat for 10 minutes, stirring as it warms. Serve.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (659g)
- Calories: 362
- Sugar: 6.7g
- Sodium: 520mg
- Fat: 20.2g
- Saturated Fat: 15.7g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 32.1g
- Fiber: 14.6g
- Protein: 25.2g
- Cholesterol: 0mg