Broccoli cream soup

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.