Makes 4 servings

I know we are getting closer to spring;  But after this weekend of cold weather  with wind, rain and snow in some parts I am sure, some comfort food sounds good about now.


1 pound broccoli
1 tablespoon butter or coconut oil
1 leek, sliced (white part only)
1 rib celery, sliced
4 cups chicken or Veggie stock
2 cups  Unsweetened coconut milk, divided
1½ tablespoons coconut flour
1 teaspoon chopped fresh thyme or you could used Dried (½ teaspoon)
1.Cut the broccoli into florets and set aside. Trim and discard the tough, fibrous skin from the stems. Coarsely chop the stems and set aside.

2. In a medium saucepan over medium-low heat, heat the butter or oil. Cook the leek and
celery, stirring occasionally, for 8 minutes, or until the leek is soft. Add the broccoli stems
and broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Add the broccoli florets and simmer for 10 minutes.

3. Transfer the mixture to a blender or food processor. Puree until smooth. Return to the
saucepan and increase the heat to medium.

4. Meanwhile, in a small bowl, whisk together ¼ cup of the coconut milk and the coconut
flour until smooth. Slowly add to the broccoli mixture, stirring constantly. Stir in the
remaining 1¾ cups coconut milk and the thyme. Cook, stirring, for 3 minutes, or until

5. Serve in bowls and garnish with a small piece of broccoli



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