Low-Carb Cream of Broccoli & Coconut Soup

by KetoDietApp.com

Step 1Place the stock in a saucepan and simmer on a medium heat for 20 minutes until the stock reduces to almost half its volume. Concentrating the stock like this is my top tip to making the tastiest soup!

Step 2Meanwhile, peel and finely dice the onion and garlic. Add 1 tablespoon of coconut oil to a new saucepan and sweat the onion for 2 minutes on a medium heat. Add the garlic and cook for 1 further minute. Turn off the heat.

Step 3Once the stock is reduced, chop the broccoli Add the raw broccoli and remove from the heat. Allow to stand for 10 minutes. Place back on the heat and add the coconut milk, onion and garlic mix, salt and pepper and heat through, takes 1 - 2 minutes.

Step 4Place the soup in a high speed food blender like a Vitamix. Add the coconut cream, remaining 1 tablespoon of coconut oil and optional watercress. Blitz until smooth. Place back in a pan and heat through.

Step 5To serve, place in your favourite bowls and top with coconut chips, seeds, coconut yoghurt, a drizzle of extra virgin olive oil, a pinch of dukkah spice blend, and season to taste. Option to toast the coconut chips in the oven for 3 - 4 minutes until golden (170 °C/ 340 °F). My favourite way to enjoy coconut chips is toasted!