Cream of Broccoli Soup (Lactose Free) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Like many, I recently began the 31-Day Fat Cure Plan. One of the recipes in the book provided was for Cream of Broccoli Soup. It was almost lactose free except for 2 tablespoons of butter (one of the items to avoid is dairy). I liked the recipe the first time I tried it but thought I could make it a bit creamier tasting and completely get rid of the dairy resulting in this recipe. Ingredients:
44 ounces low sodium chicken broth |
16 ounces frozen broccoli, chopped |
1 small onion, finely diced |
1 -2 garlic clove, minced |
13 1/2 ounces coconut milk |
2 tablespoons grapeseed oil |
Directions:
1. Peel and dice onion. In large pot, heat grape seed oil and saute the onion and minced garlic on slightly lower than medium heat until well done or opaque.
2. While the onion and garlic are sauteing, microwave the frozen broccoli in a large, glass bowl for 5 minutes. Stir and microwave for another 4 minutes.
3. Add the chicken broth to the cooked onion/garlic mixture. Allow to come to a rolling boil, stirring occasionally. Add the cooked broccoli and coconut milk.
4. There are several ways to do the last part. The easiest is use a stick blender directly in the pot, pulsing to cream the broccoli and onions slightly and leave some chunks as to your liking. I use a bit of garlic salt at the end for a little extra flavor.
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