The secret to this velvety soup? The addition of coconut milk and ghee, which both lend a buttery creaminess to the slow-cooked onions and broccoli. Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh herbs go just as nicely.

This recipe yields 6 servings

INGREDIENTS

1 lb broccoli florets
1 can white beans (cannellini) or ½ cup dry
1 yellow onion, roughly chopped
1 tablespoon ghee
2 tablespoons apple cider vinegar
3 cloves garlic, chopped
3 cups bone broth + more for desired consistency
1 cup kale (or spinach)
¼ cup coconut milk
¼ cup parsley, chopped
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

450 g broccoli florets
1 can white beans (cannellini) or 64 g cup dry
1 yellow onion, roughly chopped
1 tablespoon ghee
2 tablespoons apple cider vinegar
3 cloves garlic, chopped
710 ml bone broth + more for desired consistency
128 g kale (or spinach)
60 ml coconut milk
32 g parsley, chopped
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Directions

1. In a dutch oven over medium heat, add ghee, onion and garlic and cook until translucent and fragrant.
2. Add broccoli, kale, white beans, bone broth, apple cider vinegar, parsley, sea salt and pepper. Turn heat down to low and let simmer for 15 minutes until broccoli is tender.
3. Use an immersion blender to blend down to a soup consistency, add coconut milk and more bone broth as needed for desired consistency.
4. Lastly, add red pepper flakes. Omit for those sensitive to spicy food.