Ingredients
Prep
- 1 lb broccoli florets
- 1 C frozen chopped onions
- 1 C frozen carrots
- 1/4 C nutritional yeast
- 1 T minced garlic
- 2 t spicy brown mustard Whole30 compliant - Primal Kitchen
- 2 t poultry seasoning Frontier Co-op
- salt and pepper to taste
On Cooking Day
- 2 C chicken broth Whole30 compliant broth with no cane sugar
- 1 C coconut milk canned/full fat
- 9 oz salad greens
Instructions
To Assemble
- Add broccoli, onions, carrots, nutritional yeast, garlic, mustard, and poultry seasoning to a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
To Cook
- Add broth, coconut milk and broccoli mixture to a large pot with a lid. Cover and cook over medium heat, stirring occasionally until broccoli is tender, about 12-15 minutes.
- Use an immersion blender to mix soup until desired consistency, or pour mixture into a high-powdered blender (like a Vitamix) and pulse a few times. Season with salt and pepper to taste. **If soup is too thick add additional broth to thin out soup.
- Serve warm with a green salad.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
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Toss spring salad greens with olive oil, balsamic vinegar and a pinch of course salt and pepper for a simple yet tasty side salad.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26