Ingredients
- 3 TBSP olive oil
- 1 large onion, chopped
- 3 ea shallots, chopped
- 1 ea garlic clove, chopped
- 1 quart organic chicken broth
- 6 cups broccoli florets, chopped
- salt and pepper to taste
- 4 tsp fresh thyme leaves
- 1 cup coconut milk
- 1 handful pumpkin seeds for garnish
For Cashew Cream:
- 3/4 cup raw, unsalted cashews
- 3/4 cup water
- salt to taste
Servings: people
Instructions
- In a large soup pot over medium-high heat, heat the olive oil. Add the onions, shallots, and garlic and cook until translucent, about 4 minutes. Add the broth, broccoli, and salt and pepper. Bring to a boil, then lower the heat and simmer for approximately 10 minutes, until the broccoli is soft.
- Remove from the heat and pour the soup into a blender with the thyme. Process until smooth. Return to the soup pot and stir in the coconut milk. Warm gently over medium heat.
- Puree the cashew cream ingredients in the blender. Serve the soup with a drizzle of cashew cream on top and if desired, a sprinkling of pumpkin seeds.
Recipe Notes
Recipe Credit: Grain Brain, Dr. David Perlmutter
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