Broccoli White Bean Soup

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The secret to this velvety soup? The addition of coconut milk and ghee, which both lend a buttery creaminess to the slow-cooked onions and broccoli.  Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh herbs go just as nicely. 

This recipe yields 6 servings

INGREDIENTS

  • 1 lb broccoli florets
  • 1 can white beans (cannellini) or ½ cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 3 cups bone broth + more for desired consistency
  • 1 cup kale (or spinach)
  • ¼ cup coconut milk
  • ¼ cup parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 450 g broccoli florets
  • 1 can white beans (cannellini) or 64 g cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 710 ml bone broth + more for desired consistency
  • 128 g kale (or spinach)
  • 60 ml coconut milk
  • 32 g parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Directions

1. In a dutch oven over medium heat, add ghee, onion and garlic and cook until translucent and fragrant.
2. Add broccoli, kale, white beans, bone broth, apple cider vinegar, parsley, sea salt and pepper. Turn heat down to low and let simmer for 15 minutes until broccoli is tender.
3. Use an immersion blender to blend down to a soup consistency, add coconut milk and more bone broth as needed for desired consistency.
4. Lastly, add red pepper flakes. Omit for those sensitive to spicy food.

 

Green Bean Casserole

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Forego the canned soup and store-bought fried onions and make a healthy take on green bean casserole, that most tried-and-true of decadent vegetable side dishes. By making your own soup mixture with coconut milk and gluten-free almond flour and topping with quickly fried shallots, you have an irresistibly creamy and crispy casserole without the harmful additives.

This recipe yields 4-6 servings

INGREDIENTS

  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 8 ounces mushrooms
  • ¾ cup chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup coconut milk
  • ¼ cup almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots
  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 230 g mushrooms
  • 180 ml chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 130 ml coconut milk
  • 32 g almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots

DIRECTIONS

  1. Bring a pot of water to a rolling boil. Place green beans into the hot water and cook for 4 minutes. 

  2. Immediately transfer green beans to a bowl of ice water to blanch so they stop cooking. Begin to prepare the condensed cream of mushroom soup mixture.

  3. Melt 1 tablespoon ghee or bacon grease in a Dutch oven. On medium-high heat, add mushrooms and cook until they have released their moisture and begin to wilt (approximately 5 minutes).

  4. Add chicken stock, onion powder, salt, pepper and garlic powder to mushrooms and turn heat down to a simmer. 

  5. In a separate bowl, whisk together coconut milk with almond flour and arrowroot powder until it is well incorporated.

  6. Pour milk and flour mixture over mushrooms and stir until it thickens (about 1 minute).

  7. Remove cream of mushroom soup mixture from the Dutch oven and set aside. 

  8. In the same pot, melt the remainder of the ghee or bacon grease.

  9. Add onions and let soften for approximately 5 minutes.

  10. Add garlic and cook for a few minutes to allow the garlic to release its aroma.

  11. Add green beans and cream of mushroom soup mixture to the Dutch oven and stir to incorporate.

  12. Transfer to the oven and bake for 30 minutes at 375 degrees Fahrenheit / 190 degrees Celsius. 

  13. While the green beans are baking, slice shallots into rings and fry them in cooking fat until they are brown and crispy. 

  14. Remove green beans from the oven and top with a layer of crispy shallots.

TIPS

**You can make the condensed mushroom mixture and store a day or two ahead of making and assembling the green bean casserole.

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