Curried Cream of Broccoli Soup

11 40 280
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Curried Cream of Broccoli Soup
Health Rating
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.


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 (full-fat)


  1. Melt the ghee or fat of choice over medium heat in a large soup pot.
  2. 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.
  3. Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
  4. 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).
  5. Once the vegetables are soft, season with salt and pepper to taste.
  6. 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!

Nutrition Facts

Per Portion

Calories 280
Calories from fat 119
Calories from saturated fat 91
Total Fat 13.2 g
Saturated Fat 10.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.5 g
Cholesterol 10.3 mg
Sodium 195 mg
Potassium 792 mg
Total Carbohydrate 29.6 g
Dietary Fiber 3.5 g
Sugars 4.6 g
Protein 10.6 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources

Recipe from: