Keto Cream of Broccoli & Coconut Soup

Ingredients

• 2 tablespoons of virgin coconut oil
• 2 garlic cloves, peeled and crushed
• 2 large shallots (1.6 oz)
• 1 head of broccoli, sliced in florets (10.6 oz)
• 4 cups of vegetables stock ( 32 fl oz)
• 1/3 teaspoon of salt
• 1/4 teaspoon of cracked black pepper
• Optional: A handful of watercress
• 3/4 cup of full-fat coconut milk ( 6 fl oz)
• 2 tablespoons of coconut cream ( 1.1 oz)
• Optional toppings:
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of coconut yoghurt ( 0.5 oz)
• 1 heaped tablespoon of pumpkin seeds ( 0.4 oz)
• 1 heaped tablespoon of sunflower seeds ( o.4 oz)
• 1/3 cup of coconut chips (0.7 oz)
• 1 tablespoon of dukkah spice mix
• Some watercress leaves

Instructions

1. Pour the stock into a saucepan and place over medium heat for about twenty minutes. Cook until it reduces by half its volume.
2. Peel and dice the garlic and onion, then set aside. Add in one tablespoon of coconut oil into another saucepan and cook the onion over medium heat for about two minutes. Add in the garlic and cook for an extra minute. Remove from heat.
3. Chop the broccoli florets and add into the reduced stock. Place over heat and add in the onion and garlic mix, coconut milk, and pepper and salt. Cook for about two minutes until heated through.
4. Pour the soup into a high speed blender and then add in one tablespoon of coconut oil. Coconut cream and watercress if desired. Blend until smooth and pour into the pan. Cook the mixture until heated through. Serve in bowls.
5. Top with seeds, coconut chips ( can be toasted until golden), dukka spice blend, and extra virgin olive oil.