Fall is in the air, football season has started, and the soup is on! I love a nice bowl of soup anytime of year. But fall and soup just seem to go 'hand in hand'. Cream of Broccoli soup has always been a favorite of mine and making it Paleo friendly made it even better. This soup is made in a slow cooker and couldn't be any easier. It is creamy and delicious. You simply have to try it!
Coconut Cream of Broccoli Soup
1 medium yellow onion, diced
4 celery stalks, diced
3 cloves garlic, minced
3 tablespoons coconut oil
3 tablespoons coconut flour
1 can coconut milk
2 cups chicken broth
5 cups broccoli florets
seasonings to taste (salt, pepper, red pepper, thyme, basil, garlic powder, onion powder)
Saute the onion, celery, and garlic in 1 tablespoon coconut oil until onions are translucent. Place mixture in slow cooker. In same pan/pot, heat 2 remaining tablespoons coconut oil. Add coconut flour slowly whisking constantly to prevent lumps. Add coconut milk, again, continuously whisking. When mixed well add to slow cooker. Add broth and spices to slow cooker and mix well. Add broccoli. Cover and cook for 6-8 hours.
HINT - Don't skimp on the seasonings.
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