Broccoli Cream Soup with Coconut Cream
Broccoli, coconut cream, and ghee make a thick, creamy soup with a mild flavor and few carbohydrates. It fits a low-carb menu. It provides protein and other useful nutrients.
Cut the broccoli (700 g) into florets, rinse, and optionally soak it in cold water for 30 minutes. Put it in a pot, cover barely with water, and add salt (5 g), oregano, dried basil, turmeric, paprika, pepper, and rosemary.
Boil the broccoli for about 20 minutes until tender. Drain some of the broth, add ghee (100 g) and coconut cream (200 g), then blend with an immersion blender, gradually adding broth to the desired consistency.
Bring the soup to a boil and remove it from the heat immediately. Sprinkle with parsley (5 g) before serving.
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