Soup and winter months go so well together. Actually, anytime is great for soup. This puree could be served hot or cold. When it comes to nourishment, broccoli is one of those nutrient-dense foods. It contains high levels of fiber (both soluble and insoluble) and is a rich source of vitamin-C. About 1-cup of raw broccoli florets provides around 110% of the recommended daily intake of vitamin C. Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus, phytonutrients and antioxidants. In addition, it has a good amount of protein for a nonstarchy vegetable. Along with the other goodies in this recipe, how could you go wrong?
Think about garnishing with a couple of shrimp and/or some chopped, crispy bacon pieces. It’s even thick enough to use cold as a dip for cucumbers or carrot sticks or whatever suits you.
PALEO BROCCOLI COCONUT PUREE
1 small sweet onion
1 small sweet potato
2 bunches of steamed broccoli florets (approximately 4 cups raw florets)
1 can full-fat coconut milk (13.5 oz.)
1/2 tsp Himalayan salt
Pepper to taste
- Steam broccoli and onion for about 5 minutes
- Cook the sweet potato with the skin by steaming or in the oven at 350°F until tender
- After broccoli and sweet potato have cooled, cut them into small pieces and place in a powerful blender like the Vitamix or the Nutribullet Rx
- Add coconut milk and salt and blend until hot and smooth
- Add pepper to taste and enjoy