Recipe by Lyn-Genet Recitas
A delicious dairy-free take on a creamy soup that will warm your soul on a cold day! Broccoli is rich in protein and is great for a lunch meal. Broccoli contains important compounds that have a beneficial effect on hormones, liver detoxification and cancer prevention.
Ingredients:
3 tablespoons butter
1 medium to large size onion
2 cups homemade chicken broth or Carrot Essence (See “The Plan Cookbook”)
2 cups water
1 can full-fat coconut milk
4 heads of broccoli, chopped
2 medium zucchini
1 small to medium avocado
1 tbsp chipotle in adobo sauce (or Sriracha)
Seasonings:
1 tbsp sage
½ tsp celery seed
1 tsp cumin
Sauté onion and spices in 3 tablespoons of butter. Add in all ingredients (except avocado) and cook until vegetables are tender, approximately 25 -30 minutes. Add in avocado when blending (use an immersion blender or regular blender). For a less creamy soup, add more water. Makes 6-8 servings, 8g protein per 16oz. Serve with 1oz of sliced almonds for added protein.
