One of the many comforts of fall is cooking – especially when bluesy. I sat down with my favorite cookbooks and started meal planning for the week. First night was this tasty soup. I created ceremony around it, and infused it with loving energy for better absorption. No joke, I put reiki energy into it and chimed a sound bowl over. Placebo, or whatever, it was really tasty. The CBD oil might have helped chill me out as well.
I wanted to share.
FALL COCONUT BROCCOLI SOUP topped with CBD oil
1 BPA-free can of full fat coconut milk
3 cloves garlic, smashed
1 large yellow onion, chopped
2 teaspoons fine grain sea salt
4 cups water
2-3 large heads of broccoli, cut into small florets
MAKE | use one heaping TBLS of your coconut oil to sauté your garlic and onions (until tender). Add the rest of your coconut milk and water and bring it to a boil. Then add the rest of your ingredients. Bring to a simmer for 12 minutes. Place in a blender to puree. I like to add a few dabs of apple cider vinegar to the batch to add a punch of acid. Stir.