We make this soup weekly. It can be adapted to be keto/low carb friendly by omitting the sweet potatoes and carrots. Still tastes great and has a nice consistency.

INGREDIENTS

1/4 cup coconut oil or avocado oil
2 cup chopped sweet potatoes or carrots (for Keto omit)
8 cups bone broth
1 cup coconut milk
1/4 cup nutritional yeast
1 cup finely chopped onion
1-2 tsp Salt or more to taste
4 cups broccoli florets
Chopped chives (optional)

DIRECTIONS

In a large pot, heat 1/4 cup oil over medium low heat. Add Onions and sauté until translucent 4-5 min.
Add Garlic and cook for another minute until starting to brown.
Add broccoli, sweet potatoes or carrots if using and stir. Season with salt Stirring occasionally for 2-3 min
Add enough broth to allow you to scrape any browned bits off the bottom of the pan.
Add the rest of the broth and bring to a simmer then cover and cook until veggies are soft
Turn heat off and using a hand blender, blend until smooth. Turn heat to low.
Add coconut milk, nutritional yeast. Stir until combined.
Heat through. Taste for salt, and add more if necessary. Garnish with chopped chives or any fresh herbs and serve!