Broccoli Leek Soup

Fall is quickly approaching in our neck of the woods, I mean leaves have been changing and falling for weeks – if not a month or so now. The temperature is chilling off, wind has a bite, the days growing shorter and the nights growing longer. The weather is just going south for winter.

Some days are just soup days. You know what I mean? Yesterday was one of those days. I woke up to thunder and rain and went to bed with rain and thunder.

I decided before I put my feet on the ground that I’d be making soup for supper. I had grabbed a nice big head of broccoli at the grocery store a few days ago for the sole purpose of souping (that’s a word, right?) it.

After some searching, I found this awesome looking Cream of Broccoli Soup recipe from Mickey over at Autoimmune-Paleo. It looked exactly like what I wanted, less the rutabaga.

Broccoli Leek Soup

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Ingredients

• 1.5 tbsp butter/ coconut oil
• 2 small onions, chopped
• 3 cloves garlic, chopped
• 4 cups broccoli, chopped
• 4 cups chicken or vegetable stock
• 1 leek, chopped
• 1 cup mushrooms, chopped
• 1 1/2 cups coconut milk
• salt and pepper - to taste
• 1 1/2 tsp dill

Instructions

1. Heat butter or coconut oil over medium low heat, add onions and garlic and cook until soft and fragrant.
2. Add broccoli, and leek, cook until tender crisp, stirring often.
3. Add mushrooms, stock, salt, pepper and dill. Bring to a low simmer, and simmer for approximately 10 minutes.
4. Add coconut milk, stir well.
5. Transfer to a high speed blender with a vented lid, I used my Vitamix , and blend until smooth and uniform.
6. Enjoy!