Ingredients
- 1 head broccoli (approx. 1 lb / 450g)
- 4 cups (960 ml) chicken broth or bone broth
- 2 Tablespoons (16 g) of pine nuts
- Salt and freshly ground black pepper
- 2 Tablespoons (30 ml) coconut cream, to drizzle
Instructions
- Remove the stalks from the florets of the head of broccoli and slice the stalks thinly.
- Pour the chicken broth into a pot and bring to the boil. Then add in the sliced stalks. Cook for 10 minutes, then add the florets and cook for another 10-15 minutes until the broccoli has completely softened.
- In the meantime, in a separate hot, dry pan, toast the pine kernels until golden. Remove and set aside.
- Once the broccoli has cooked, remove the pan from the heat and use a hand blender (immersion blender) to blitz to a smooth soup. If you don’t have an immersion blender, you can let the soup cool a bit and then pour the soup into a blender or food processor to blend.
- Season with salt and freshly ground black pepper. Divide between two warm bowls and drizzle with coconut cream, if desired. Scatter the toasted pine nuts on top and serve.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
Nutrition
- Calories: 99
- Sugar: 2 g
- Fat: 5 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 4 g