Ingredients
- 1 head of broccoli (approx. 1lb/450 g)
- 4 cups of chicken broth/vegetable broth (960 ml)
- 2 tablespoons of coconut cream (30 ml)
- Salt
- Parsley, to garnish
Recipe Description
DESCRIPTION: This AIP broccoli soup recipe is a creamy, comforting meal that works for just about any diet. It’s sugar-free, paleo, and great for vegetarians, as long as you use vegetable stock.
This recipe strays a bit from your typical broccoli soup to keep your autoimmune diet on course.
The main difference is that I left out the flour. All-purpose flour does a great job of thickening soups, but it can wreak havoc on your body and trigger inflammation.
It wasn’t that hard to keep the consistency without flour. Coconut cream is a fantastic stand-in, and I didn’t even need very much. Just two tablespoons were enough to bulk up the soup without overpowering the broccoli flavor.
The other omission is cheese. While not every broccoli soup calls for it, a good many of them do. Broccoli cheese soup seems to be the norm at restaurants, that’s for sure.
Keeping your autoimmune diet honest of course means staying away from cheese. This recipe is so enjoyable, however, that you’ll hardly miss it.
Recipe Directions
- Cut the broccoli stalks as thin as you can. Cut florets and set aside.
- Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.
- Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.
- Remove from heat and use a hand/immersion blender to blend until smooth. If you don’t have an immersion blender, let the soup cool a little, then pour the soup into a blender or food processor to blend.
- Drizzle the coconut cream over the soup, season with salt, and garnish with parsley. Serve warm.
