broccoli cover

We can never seem to get ahead of the weeds, if anyone has a natural suggestion or organizational plan they’d love to share that helps them tame these wild weeds, please please share! Anyway, I digress. 

We recently picked our broccoli from our garden and while we are implementing permaculture practices. We are truly leaving the vegetables to fend for themselves by making sure our soil is as strong s as we possibly can by bolstering it up with good compost and mulch. Now, last year our broccoli didn’t even flower and grow any florets, but this year, we seeded inside and put out hardy plants, and we actually got about 4 pounds of broccoli!! (cue triumphant music). la foto 1

Needless to say, we had to do some major broccoli eating. My husband and I just returned from our Honeymoon cruise (will post on how we TRIED our best to eat “healthy/grain free” on a cruise later), so we were in dire need of some gut healing. If you want to learn more about bone broths magical properties, check out The Nourished Kitchen’s very informative post. Below, I share my easy recipe for some easy, creamy, healing vegetable soup!

Healing Cream of Broccoli Soup

Servings: About 3 quarts of Soup

2 quarts of bone broth

2 large heads of broccoli, roughly chopped into large pieces

3 shallots, peeled, roughly chopped

1 large onion or two small onions, peeled, roughly chopped

1 whole head of garlic, cloves peeled, no need to chop

1/2 cup – 1 cup coconut milk, raw milk or cream, depending on how creamy you want it

2-3 tablespoons butter

1 tsp. Sea Salt, some broths are saltier than others so use your palate as a guide

Pepper to taste

Major Equipment Needed: Blender, Large Pot

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1. Pour Broth into large pot and put on medium.

2. Add your roughly chopped broccoli, shallots, garlic, and onions.

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3. Turn stove on to Medium to Medium-High until soup is at a soft, rolling boil. Cook for 30 minutes to an hour, until you are able to cut a broccoli stalk easily with a spoon. Turn pot off, add coconut milk, butter, and salt & pepper to your taste, and let sit for 10-20 minutes, or longer if you are able to avoid dealing with boiling soup.

4. Add soup in batches to blender and blend until smooth. I usually have my large Pyrex bowls ready to pour the blended soup in so I can easily transfer to fridge. Watch out for hot soup! And enjoy!

*This soup just keeps building flavor over time, so if you are able to chill overnight, your soup will be even more full of flavor the next time your enjoy it!