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This time of year I am always creating new soups and stews, both because they are a great way to get more bone broth into the diet and they are hearty and satisfying on a cold day. This is a simple recreation of Cream of Broccoli soup, autoimmune protocol style–I use rutabaga, a often overlooked winter root vegetable and coconut milk to add creaminess to a simple broccoli soup.
Be careful purchasing coconut milk at the store, as most brands contain thickeners that are not allowed on the autoimmune protocol. Last week I posted a Coconut Milk recipe that you can use if you would like to make your own. If you don’t want to make your own, this is the only brand of coconut milk I advise purchasing, as it comes in a BPA-free can and is free of thickeners and additives. As far as substitutions, if you don’t have access to rutabaga you can use turnip or parsnip for this recipe.
- 1 tablespoon solid cooking fat
- 1 large yellow onion
- 4 cloves garlic, minced
- 1 large rutabaga (about ¾ pound), cut into 1-inch chunks
- 3 cups bone broth
- 1 lb broccoli, florets and stems, chopped
- 1 cup mushrooms, thinly sliced
- 1 cup water
- 1 teaspoon sea salt
- 1½ cups coconut milk (about 1 can)
- 1 avocado, for garnish
- Heat the solid cooking fat in the bottom of a heavy-bottomed pot. When the fat is melted and the pan is hot, add the onion and cook for 8 minutes, stirring, until translucent. Add the garlic and continue to cook, stirring for another couple of minutes. Add the rutabega and bone broth, bring to a boil, and turn down to a simmer. Cook, covered for 10 minutes.
- Add the broccoli, mushrooms, water, and salt to the pot and bring back to a boil. Turn down to a simmer, and cook, covered for another 10-15 minutes - until all of the vegetables are just soft.
- Add the coconut milk to the pot and stir to combine. Turn off the heat and carefully transfer some of the soup to a blender. I like to transfer more rutabega chunks and broccoli stems and leave the florets in the soup. Blend for a few seconds until well incorporated. Add back to the soup, blending another batch if you would like it less chunky (I like to leave some chunks instead of blending the whole thing, but it is up to you!).
- Garnish with fresh avocado and serve.
Instant Pot Version: You can make this recipe in an Instant Pot. Decrease the broth to 2½ cups, the coconut milk to 1 cup, and leave out the water. After sauteeing the onions and garlic, add the rest of the ingredients (sans avocado) and cook on manual high pressure for 7 minutes, and then quick release.