Broccoli cream soup
A source of fiber and vitamins C and K, this broccoli cream soup has a creamy texture and rich flavor. Ideal for maintaining health and nourishing the body with beneficial substances.
Chop the onion (1 large onion) into small pieces.
Heat a pan and add ghee (1 tbsp), then sauté the onion until translucent.
While the onion is frying, break the broccoli (350-400 g) into florets.
When the onion turns golden, add the broccoli florets to the pan along with a bit of water (5-6 tbsp). Cover with a lid and simmer until the vegetables are tender.
Once the broccoli is soft, transfer the vegetables to a pot, add coconut milk (700 g), and blend with an immersion blender until smooth.
Heat the soup over low heat, without bringing it to a boil.
Add sea salt or pink Himalayan salt to taste, stir, and serve hot.
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