3 Cups rinsed and chopped broccoli

1 Cup organic chicken or vegetable broth*

¼ Cup Chopped yellow onion

1 Tb. shallots

1 Tb. Avocado or Coconut Oil

½ Cup canned coconut milk**

2 Tsp. herbs de Provence

1 Tsp. Salt

½ Tsp. Pepper


In a covered saucepan, steam broccoli in broth until bright green and then cool for 2 minutes. Saute onions and shallots in avocado or coconut oil until golden brown.

Blend broccoli, onions, shallots and coconut milk in a blender, magic bullet or food processor until it has an even consistency. Pour mixture back into saucepan and heat on medium heat. Add salt, pepper, herbs de Provence and simmer for 3 minutes. Serve!

Optional:  Garnish with 1 ounce of cheddar cheese if you’ve through Phase 1 and have tested dairy.

*I keep Organic Better than Bullion concentrate in my fridge so I can quickly make my own as needed for recipes.

** I opt for the “light” option when available

Serves 3: 

Per serving Nutrition without cheese:

140 Calories; Protein 2 grams; Carbohydrate 6; Fat 10 grams