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Creamy Broccoli Soup

A thick, creamy soup packed with vitamin C, dietary fiber, and cancer preventative compounds.
Course Soup
Total Time 40 minutes
Servings 6
Calories 260kcal


  • 1 large yellow onion
  • 2 Tbsp. grapeseed oil
  • 4 cloves garlic, minced
  • 1 large rutabaga, cut into 1-inch chunks
  • 3 cups bone broth
  • 1 lb broccoli, florets and stems, chopped
  • 1 cup mushrooms, thinly sliced
  • 1 cup water
  • cups coconut milk, canned
  • Sea salt and pepper


  • In a large stockpot, heat grapeseed oil over medium-high heat. Add the onion and cook until translucent, stirring continuously. Add the garlic and continue to cook until soft and fragrant, stirring for another couple of minutes.
  • Add the rutabaga and bone broth. Bring to a boil, then turn down to a simmer. Cook, covered, for 10 more minutes.
  • Add the broccoli, mushrooms, water, and salt. Return to a boil just for a moment. Reduce heat and simmer, covered, for another 10-15 minutes, until all of the vegetables are just soft.
  • Add the coconut milk to the pot and stir to combine.
  • Remove from heat and blend until creamy. You can use an immersion blender to do it right in the cooking pot, or you can use a countertop blender to puree in batches. 


Gluten-free, dairy free, nut free.
Calories: 260
Fat: 17 g
Protein: 7 g 
Carbohydrates: 23 g
Fiber: 5 g
Added Sugar: 0 g
Sodium: 340 mg