Ingredients

• 2 large heads fresh broccoli, cut into florets
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons avocado oil
• 4 cups chicken bone broth
• 1 cup full-fat canned coconut milk
• 2 tablespoons MCT oil (added after cooking)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon nutmeg (optional)
• Fresh parsley for garnish
• Cracked black pepper for finishing

Instructions

1. Heat the 2 tbsp avocado oil in a large soup pot over medium heat. Add the 1 small diced onion and sauté for about 5 minutes until translucent. Stir in the 3 cloves minced garlic and cook for another 30 seconds.
2. Add the 2 large head broccoli florets and pour in the 4 cups chicken bone broth. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes until the broccoli is very tender.
3. Add the 1 cup full fat canned coconut milk, 1 tsp sea salt, 1/2 tsp pepper, 1/2 tsp onion powder, and 1/4 tsp nutmeg. Blend the soup until completely smooth using an immersion blender.
4. Blend the soup until completely smooth using an immersion blender.
5. Allow the soup to cool for about one minute, then slowly blend in the 2 tbsp MCT oil. (Avoid prolonged high heat after adding MCT oil.)