Cream of Broccoli Soup

Ingredients:

• 2 tbsp Ghee

• 4 Shallots, roughly chopped

• 1 large Yellow Onion, thinly sliced

• 1 1/2 lb Broccoli (fresh or frozen!)

• 1/2 Green Apple, peeled & diced

• 2 Yukon Gold Potatoes, boiled & roughly chopped

• 1/2 tsp Thyme

• 32 oz Bone Broth

• 1/2 tsp Oregano

• 1/2 tsp Turmeric

• 1 tsp Curry Powder

• 1/2 tsp Cinnamon

• 13.5 oz full fat Coconut Milk

• Sea Salt & Black Pepper to taste

Directions:

1. In a large stockpot, melt ghee over medium heat. Add the shallots and onions. Saute until they soften. Add the broccoli, apple, potatoes, & chicken broth. Top off with some extra broth or water if the veggies aren't fully covered.

2. Turn heat to high until it reaches a boil. Lower to a simmer and cook until the vegetables are soft. This will take anywhere from 15-25 minutes. Stir in spices and let cook for another 5 minutes.

3. Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout. Pour back into stockpot and whisk in the canned coconut milk. Blend again if necessary.

4. Enjoy!