Here's what you need:
1 Tbsp coconut oil (or olive oil if you don't have coconut oil; just make sure you don't overheat the oil)
1 medium yellow onion, sliced
1/2 tsp ground nutmeg
2 lbs frozen broccoli
1/3 cup rolled oats
4 cups veggie broth (or chicken broth if you're not vegan/vegetarian)
Salt and pepper to taste
Heat the coconut oil over medium heat. Add in the onion and cook until translucent, about 5 minutes. Add in the nutmeg and stir constantly until fragrant, about 30 seconds. Next, add in the broccoli, oats, broth and 1 1/2 cups of water. Bring to a boil then cover and reduce to a simmer. Cook for another 15 minutes. Then, blend away!
Regarding salt: I'm honestly a big fan of NOT salting soup until it's in my individual bowl. I feel like it's easier for me to control my sodium intake that way. But here's my tip for this particular soup: truffle salt. Something about the light hint of black truffle in this soup is just heavenly. (If you're in the Chicago and Evanston areas, The Spice House makes awesome truffle salt. If you're in the Seattle area, La Buona Tavola makes my FAVORITE truffle salt ever; they're at Pike Place.)
Make the soup! Take a pic! Tag it with the hashtag #IzzyFitFood on Instagram, Facebook or Twitter! And ENJOY!
PS. If you're looking for another winter soup idea, I posted this one in February: Hearty Winter Stew with Leeks, Mushrooms, Kale and Brown Rice. Takes a bit more time but yummy nonetheless.