The time change is upon us and the days are shorter and colder...this is a perfect light dinner.
Gluten-Free Cream of Broccoli Soup
2 Tablespoons coconut oil or Ghee
1 onion (rough chopped)
4 cups broth (I use organic Better Than Bouillon paste to make up my broth - when in a hurry)
1 lb of broccoli - broken into pieces - use the stems too
3 stalks celery chopped
1 teaspoon Herbs de Provence or Thyme
1 Bay leaf
1 teaspoon black pepper
1/2 teaspoon sea salt
1 can organic coconut milk
1/4 teaspoon nutmeg (optional)
3-4 Tablespoons corn starch
Melt oil/ghee in stock pot and add onions. Cook until soft then add everything except the last 3 ingredients on the list. Bring to a boil - turn down heat and simmer for about 10 minutes. Cook until veggies are soft. Allow to cool a little.
Ladle out the veggies an put them into a blender or food-processor. At this point it becomes a personal preference - blend it all until smooth or leave a few veggies so there is something to chew. Blend small batches and then return them to the pot.
Add the coconut milk and optional nutmeg. Warm soup on low heat. Remove a cup of soup and add a tablespoon of corn starch - stir until smooth - add back into the pot.
Repeat this process until you reach the desired thickness.