Broccoli Cream Soup:
This Recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here
Broccoli Cream Soup Ingredients:
1 large head organic broccoli
2 cups fresh organic mushrooms
10 green onions chopped finely
2 cloves garlic (minced)
10 tbsp. organic pasture raised-butter/ghee
1/2 cup organic sour cream or coconut milk kefir
2 cups grass-fed cheese
3 cups organic broth (chicken, beef, fish or vegetable)
Broccoli Cream Soup Instructions:
Chop broccoli up.
Saute broccoli, mushrooms, green onions, garlic and butter for 15 minutes on medium heat.
Pour all ingredients from pan into a large blender.
Blend sour cream, bone broth and add cheese in.
Pour into a pot and cook until warm. Shred some cheese for the topping.
Dr Jockers Comments:
This recipe tastes amazing and is choked full of powerful anti-inflammatory nutrients. Broccoli contains detoxifying agents that help protect our DNA. Mushrooms help stimulate the immune system and garlic is a profound anti-microbial that helps our body reduce bad bacteria, viruses, yeast and parasites.
Grass-fed butter provides high quality omega-3 fatty acids and conjugated linoleic acid which help improve the immune system and helps us burn fat. It also has vitamin A, E and butyric acid which helps to reduce inflammation in our arterioles making this extremely heart healthy.
If you have a dairy sensitivity I would encourage you to do this recipe with grass-fed ghee instead of the butter as the ghee is completely free of casein, lactose and whey which are the compounds that individuals have immune reactivity too. You can swap the sour cream for the coconut milk kefir that many health food stores and whole foods carry.
If you are vegan, do the vegetable broth and exclude all the dairy and add in coconut oil instead of the butter/ghee.