BROCCOLI SOUP WITH CRISPY CHILI OIL & FOX NUTS

INGREDIENTS

3C Broccoli Florets

1/2C whole milk

4 Garlic cloves roughly chopped

1 Tbsp Ghee or Butter

1 Tsp Black Pepper crushed

Salt to taste

2 Tbsp Crispy Chili Oil

10 to 12 Fox nuts toasted

DIRECTIONS

• Blanch the Broccoli florets and keep them aside.
• Add Ghee or Butter in a pot and let it slightly heat.
• Add chopped Garlic to the Ghee and saute it until they garlic becomes slightly cooked.
• Add the Broccoli to the garlic and mix it together.
• Turn the flame low and add the Milk it and blend it together with an immersion blender.
• Let it some to a boil and season with Salt and Pepper.
• Serve topped off with Chili oil and toasted fox nuts.

** Its is very important to toast the Fox nuts for the crunch.  ( pop them in the microwave for a few seconds to give them a quick toast).

** To make the soup vegan replace whole milk with OAT Milk.  In my experience it works well with the other flavors in the recipe.  Also you can use avocado or any light flavored oil instead of Ghee or Butter.  You want that crispy chili oil to shine.