| 10 | 20 | 54 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 1/2 tbsp | Extra virgin olive oil |
| 1/2 medium | Yellow onion |
| 1/2 cup shredded | Red cabbage |
| 2 cup | Broccoli, raw |
| 4 clove(s) | Garlic |
| 2 cup | Beef broth (stock), low-sodium |
| 1/4 cup | Coconut milk, sweetened |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1 tsp | Parsley, fresh (chopped) |
1. Roughly chop onion, cabbage, and broccoli.
2. In a medium pot sauté onion in olive oil.
3. Once translucent add cabbage and roughly chopped broccoli. Cook for 5-7 minutes, until tender.
4. Add chopped garlic, stirring for another minute.
5. Pour in beef stock and bring to a boil.
6. Add coconut milk and seasoning's.
7. Blend with an immersion blender, or transfer into blender. Blend until smooth.
Serve and enjoy!
Broccoli
is a cruciferous vegetable and is especially rich in vitamin C and folic acid!
| Vegetables | 0.8 |
