Roasted Cream of Broccoli Soup, Paleo Style

1 1/2 lbs. broccoli florets
3 shallots, peeled and sliced
1/4 cup olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
4 cups chicken broth
1 cup coconut milk

Preheat oven to 450 degrees. Put the broccoli florets and shallot slices in a large bowl. Sprinkle with salt and pepper and pour olive oil over. Mix together well then dump out onto a large cookie sheet.

Roast in the oven for 15 minutes then take out and cover with foil.

In the meantime put the chicken stock/broth in a 6 qt. pan and bring to a boil. Add the broccoli to the broth and return to a boil. Turn heat down and simmer for 10 minutes.

Using a stick blender, blend broccoli and broth until smooth. Stir in coconut milk and reheat to warm.

Serving Size: Makes approximately 6 cups

By: LANC92. From: SparkPeople