I find whatever is about to rot in my fridge and turn it into a delicious, Whole30 supper! Trust me, it tastes way better than it sounds.
Ingredients
2 tbsp
Ghee
(avocado oil; coconut oil; or butter)
4 medium leek(s)
Leek
(white parts only, sliced thinly)
1 large
White onion
(roughly chopped)
3 medium shallot(s)
Shallots
(roughly chopped)
1 tbsp
Curry powder
681 gm
Broccoli florets
(frozen works well, too)
1/4 medium
Apple
(diced small)
4 cup
Bone broth, Organic
(or organic free-range chicken broth)
1 pinch
Kosher salt
1 dash
Black pepper
(freshly ground)
1 cup
Coconut milk, sweetened
(full-fat)
Instructions
Melt the ghee or fat of choice over medium heat in a large soup pot.
Add the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes).
Once the vegetables are soft, season with salt and pepper to taste.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through. Serve!
