1 Unit Bones and Marrow Bone Broth (any flavour will work)
1 Tbsp. Coconut Oil
1 Small White Onion, diced
3 Cloves Garlic, minced
3 c. Broccoli Florets (fresh or frozen)
1 Bay Leaf
4 c. Baby Spinach
3 Tbsp. Fresh Dill, chopped (reserve 1 tsp for garnish)
1 can Full Fat Coconut Milk (reserve 2 tbsp for garnish)
½ Tsp. Sea Salt
¼ Tsp. Black Pepper
Heat a large pot on medium high heat. Add Coconut Oil to the pan; once melted, add the Onion and Garlic. Saute until the Onion is translucent.
Pour in the Bone Broth and add the Broccoli and Bay Leaf to the pot. Cover and bring to a simmer. Lower the heat to low and cook for 20 minutes, or until the Broccoli is fork tender. Once cooked, remove the Bay Leaf and discard.
To the pot, add the Spinach, Dill, Salt and Pepper; stir to combine. Once the Spinach has wilted, remove the pot from the heat and add the Coconut Milk and stir well to combine.
Add the veggies and broth to a blender and puree until smooth (you can also use an immersion blender). Taste and adjust more Salt, Pepper or Dill as needed.
Just before serving, drizzle remaining Coconut Milk over each bowl and top with Fresh Dill.