I made this soup when I was on the candida cleanse because the homemade broth is gut-healing, the cruciferous vegetables attack candida, and so does coconut oil! Hooray – a trifecta! I stored the soup in mason jars for easy-to-grab lunches. Check out the photos below!
2 cups broccoli florets
2 cups cauliflower florets
1 medium onion, diced
2 cloves garlic, minced
3 tbsp. arrowroot powder/starch
4 cups broth
1/2 cup coconut milk
4 tbsp. coconut oil
salt, crushed red pepper, and cayenne pepper to taste
Melt the coconut oil in a large pot over medium heat. Add the garlic and onion, followed by the broccoli and cauliflower. Cook for about 10 minutes, stirring to move the garlic and onion around. Stir in the arrowroot powder. Pour in the broth and bring the pot to a boil. Let the mixture simmer for 15-20 minutes. Pour in the coconut milk and use an immersion blender to puree the soup. I like to use the immersion blender because I can use it right in the pot (one less dirty dish to clean) and it leaves some chunks in the soup. Add the seasonings to taste and mix again to disperse. Enjoy!
I also added some cooked beef cube steak and venison cube steak that I sliced thin and cooked on the stove in coconut oil. Can’t have a lunch without a little protein to hold me over until dinner!!