← Back to Roulette
Recipe
Ingredients
- •4 cloves garlic
- •1 large rutabaga
- •1 pound broccoli
- •1 cup mushroom
- •1 large yellow onion
- •1 tablespoon solid cooking fat
- •3 cups bone broth
- •1 cup water
- •1 teaspoon sea salt
- •1 1/2 cups coconut milk
- •1 avocado, for garnish
Instructions
- 1.Prep your veggies: Mince the garlic, cube the rutabaga into 1-inch chunks, chop the broccoli florets, slice the mushrooms, and chop the onion.
- 2.Melt your cooking fat in a heavy pot over medium heat. Sauté the onion for 8 minutes until translucent, add the garlic for 2 minutes, then stir in the rutabaga and bone broth. Bring to a boil, cover, and simmer for 10 minutes.
- 3.Add the broccoli, mushrooms, water, and salt. Return to a boil, cover, and simmer for another 10-15 minutes until all veggies are tender.
- 4.Pour in the coconut milk and stir. Turn off the heat and carefully blend the soup in batches (or use an immersion blender) until silky smooth.
- 5.Ladle into bowls, crown with fresh avocado slices, and dive in!