Try this Crock Pot Coconut Cream of Broccoli Soup recipe, or contribute your own.
Suggest a better description1. Dice the onion, celery, and garlic and saute with 1 Tbsp butter until onions are transluscent.
2. Place cooked vegetables in slow cooker.
3. Melt the remaining 2 Tbsp butter. Add the coconut flour one tablespoon at a time. Stir constantly using a whisk to ensure that there are no lumbs. It should look like a thick paste once all of the coconut flour has been added.
4. Add the cooconut milk to the paste and stir frequently until thick and creamy.
5. Pour the coconut milk mixture into the slow cooker.
6. Add the chicken broth and spices.
7. Add the broccoli florets to the slow cooker.
8. Cover and cook on low for 6-8 hours.
If desired, add shredded chicken breast.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 310 | ||
Calories from Fat: 242 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 163.3mg | 6 % | |
Potassium 766.5mg | 20 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 10.3g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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