Cream of broccoli and zucchini

35 6 servings

Nutrition

134 Kcal
7.9g Fat
11.5g Carbs
8.7g Net Carbs
5g Sugars
6.2g Protein

Ingredients

  • 1 medium broccoli
  • 2 medium zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1 liter (34 oz.) of beef or chicken stock (water or vegetable stock works)
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground cumin
  • 1/2 can of full fat coconut milk or 6 tablespoons of coconut cream
  • 1 tablespoon of olive oil

Directions

  1. Chop the onion, broccoli, zucchini, and garlic cloves.
  2. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.
  3. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around.
  4. Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.
  5. Add the coconut milk and cumin and blend. It is ready!

Storage Tips

This keeps well in the fridge for up to 5 days

Author

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