• Sunflower Market

Cream of Broccoli Soup

drinks with orange slices, carrots, greens, whole oranges, Health Ade bottle, and spoon of cayenne spread across a white background


  • 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


  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!

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