Broccoli Soup

Autophagy activators: VIT, PO, SU, SP, SM

Makes 4 servings • Prep time: 5 minutes • Cook time: 30 minutes

You’ll love the velvety texture and brilliant green color of this pureed broccoli soup. Make a double batch and freeze for later use. Serve with a large mixed greens salad or a generous helping of any vegetable of your choice.

• 2 heads broccoli
• 1 tablespoon ghee or tea seed oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 avocado, sliced
• ½ cup full-fat coconut milk
• 1½ cups bone broth or stock of your choice
• ¾ teaspoon sea salt
• 1 teaspoon black pepper
• ½ cup fresh basil or dill

1. Roughly chop the broccoli florets and stem (discard the tough lower stem). Place in a mesh steamer and lightly cook until fork tender, about 10 minutes.

2. Over medium heat, heat the ghee or oil and sauté the shallot and garlic. Stir continuously to avoid burning.

3. Combine the broccoli and the shallot mixture in a high-speed blender or food processor with the avocado, coconut milk, bone broth, salt, and pepper, and process until smooth.

4. Garnish with fresh herbs and additional avocado slices.

5. If you prefer having your soup hotter, reheat on the stove at a gentle simmer for 2 to 3 minutes.

Nutritional analysis per serving (¼ recipe): fat 14g, protein 7g, carbohydrates 10g, net carbs 6g