Cream of Broccoli Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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!).
  4. Garnish with fresh avocado and serve.
Storage: Keeps well in the refrigerator for a few days, without the avocado. Also freezes well.

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.
Recipe by Autoimmune Wellness at