Here’s what to gather to feed 4-6 people:
- 1½ pounds broccoli
- 4 leeks, cleaned and trimmed
- 1 large onion
- 3 medium shallots
- ¼ medium apple, diced
- 2 tablespoons coconut oil or fat of choice
- 1 quart organic chicken broth or bone broth
- 1 tablespoon curry powder
- Kosher salt
- Freshly-ground black pepper
- 1 cup coconut milk
Here’s how to make it:
Trim and chop up the broccoli into roughly uniform-sized pieces.
Don’t waste the broccoli stems. Just trim off the hard, woody exterior and cut up the soft flesh underneath.
Roughly chop the alliums. Remember any combination works — if you’ve only got onions, dice up two large ones.
Dice up the apple.
Once your veggies are prepped, melt the coconut oil over medium heat in a large stock pot.
Add the leeks, onions, and shallots and sauté until softened (5-10 minutes).
Throw in the chopped broccoli and apple, and…
…add the chicken broth. Top off with some water if the vegetables aren’t fully submerged.
Crank the heat up to high to bring the soup to a boil.
Lower to a simmer and cook for 20 minutes or until the vegetables are soft.
Next, add the curry powder and season with salt and pepper to taste.
Turn off the stove and let the soup cool slightly. Then, use an immersion blender to blitz the ingredients.
The result should be a smooth, aromatic green broth.
Add the coconut milk and stir to incorporate it into the soup.
Turn the heat to high, and bring the soup back up to a boil.
Ladle into bowls and serve immediately.
To make this a one pot meal, mix in some leftover meat and dig in.