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Recipe Card
ingredients
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 1 medium red onion, chopped
- 1 small jalapeno, minced
- 2 celery stalks, chopped
- 2 tablespoons minced garlic
- ½ cup cremini mushrooms
- 8 ounces wild mushrooms (large pieces sliced)
- 1 ½ pounds broccoli, cut into small florets and stems sliced
- 28 ounces of Epic Homestyle Savory Chicken Bone Broth
- 2 cups fresh spinach
- 1 (14 ounce) can coconut milk
- 1 lemon, zested and juiced
- Kosher salt and pepper, to taste
- Garlic powder, to taste
Method
Step 1
In a large sauce pot over high heat, warm the butter until melted.
Step 2
Add the onions, jalapeno and celery and cook until soft and translucent.
Step 3
Add the minced garlic and spices and cook until fragrant.
Step 4
Add in the mushrooms and cook until soft. Remove about a quarter of the mushrooms and set aside.
Step 5
Add the broccoli and cook until just soft and bright green. Remove about a quarter of the broccoli and set aside with the mushrooms.
Step 6
To the pot, add Epic Homestyle Savory Chicken Bone Broth and simmer until the broccoli and mushrooms are very tender, but still green.
Step 7
Add the spinach and cook until just wilted.
Step 8
Stir in the coconut milk, lemon zest and the juice of an entire lemon.
Step 9
Season generously with salt, pepper and garlic powder to taste.
Step 10
Transfer the soup to a blender and puree until smooth.
Step 11
Ladle into individual bowls, and top with the reserved broccoli and mushrooms. Serve with light heavy cream or yogurt.