Creamy Broccoli Soup

I was hoping, being as it is the beginning of April, to start a bunch of healthy salad posts for spring. But alas, winter seems like it is staying for at least a few more days, so you get a soup instead!

This soup goes together quickly, taking about ½ hr start to finish. (if your broth is frozen like mine generally is, add 10 minutes) It is filling enough for a hearty lunch or dinner, and easily converted to become vegetarian if so desired.  So enjoy the soup, and hope, along with me,  for some warm spring weather soon!

Creamy Broccoli Soup

1 organic onion chopped

2 cloves organic garlic roughly chopped

2 tbsp coconut oil

2 cups chopped organic potatoes

4 cups chicken bone broth (or sub a good quality veggie broth for a vegetarian soup)

4 cups chopped organic raw broccoli (peel the stems if necessary)

Optional:  sour cream or thick yogurt  to swirl on top for serving

Sauté the onion and garlic in the coconut oil over medium high heat until the onion starts to get a bit of colour to it. Add the potatoes, and sauté for about 5-6 minutes. Add broth (mine was frozen, so I left it cooking on medium high, covered for an extra 10 minutes for it to thaw the broth) Bring to a boil, and simmer, covered for 10 minutes. Add broccoli, cover and simmer until the veggies are all cooked thru, approx 5-6 minutes.   Purée the  soup right in pot with an immersion blender, or in batches in your blender and return to the pot. (If you use your blender, take care, as the hot soup can spurt and burn!!) 

Season to taste with salt and pepper. Serve hot with a swirl of sour cream if desired.