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    BROCCOLI GINGER SOUP

    SERVES 4

    PREP TIME: 5 minutes

    COOK TIME: 25 minutes

    The color of this soup doesn’t look like much, I know, but the taste is great! You can swap out the broccoli for an equal amount of cauliflower if the color has you or your little family members totally weirded out. The flavor won’t change too much, and it’ll be more yellow than anything.

    3 tablespoons coconut oil or avocado oil

    1 small white onion, sliced

    2 cloves garlic, minced

    5 cups (420 g) broccoli florets

    1 (13½-oz/400-ml) can full-fat coconut milk

    1½ cups (355 ml) chicken bone broth

    1 (2-in/5-cm) piece fresh ginger root, peeled and minced

    1½ teaspoons turmeric powder

    ¾ teaspoon finely ground sea salt

    ⅓ cup (55 g) collagen peptides (optional)

    ¼ cup (40 g) sesame seeds

    1. Melt the oil in a large frying pan over medium heat. Add the onion and garlic and cook until translucent, about 10 minutes.
    2. Add the broccoli, coconut milk, broth, ginger, turmeric, and salt. Cover and cook for 15 minutes, or until the broccoli is tender.
    3. Transfer the broccoli mixture to a blender or food processor. Add the collagen, if using, and blend until smooth.
    4. Divide among 4 bowls, top each bowl with 1 tablespoon of sesame seeds, and enjoy!

    PRESSURE COOK IT: Use the sauté mode for Step 1. For Step 2, place everything in a pressure cooker, seal the lid, and either set the cooker to the soup mode or cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then pick up with Step 3.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe bowl, cover, and microwave for 2 minutes; or place in a saucepan and reheat over low heat for 5 minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it AIP:

    Omit the sesame seeds.

    Per 1-cup/240-ml serving, made with coconut oil and collagen:

    calories: 344 | calories from fat: 241 | total fat: 26.8 g | saturated fat: 4.6 g | cholesterol: 4 mg

    sodium: 548 mg | carbs: 12.4 g | dietary fiber: 4.5 g | net carbs: 7.9 g | sugars: 2.9 g | protein: 13.3 g

    FAT : 70%
    CARBS : 14%
    PROTEIN : 15%