Broccoli Cheddar Soup
INGREDIENTS
for the soup:
2-3 Tbsp Extra Virgin Olive Oil
1 Tbsp Grass-fed Butter or Ghee (optional)
2 stalks of celery, finely chopped
2 carrots, medium size, finely chopped.
1 medium onion, finely chopped
1 small yellow or red bell pepper, finely chopped
2 cups of broccoli florets and stem, roughly chopped
2-3 garlic cloves, minced
1/2 cup coconut milk (Cha's Organic Coconut Milk-Premium)
3 cups of bone broth or vegetable broth
1 tsp. turmeric
1 tsp. paprika
1 tsp. mustard powder
1 tbsp. arrowroot powder (Bob's Red Mill Arrowroot Starch / Flour)
Sage leaf (finely diced) or 1 teaspoon of dried sage
Salt and pepper, to taste.
for the "cheese mix"
2 Tbsp Nutritional Yeast
1/2 cup Raw Cashews
1 Tsp Garlic Powder
1/4 Tsp Sea Salt (Redmond Real Salt)
METHOD
Start by gathering all of the ingredients for the cheese mix and adding them to a food processor. Pulse until the desired consistency is reached. Set aside.
In a large pot over medium heat, add the olive oil. Allow to heat for 2 minutes, then add the carrots, celery, onion, and bell pepper. Saute until translucent, about 5–6 minutes. Then add the garlic and cook for another minute.
Add turmeric, paprika, mustard powder, sage, and salt. Mix until fully combined and cook for another 3–4 minutes. Do a taste test and make sure it tastes good; if needed, add another pinch of salt.
Add the coconut milk, and mix everything until well combined and no clumps are visible. Add the broth and allow it to come to a simmer. Remove half of the liquid with the veggies and transfer to a blender; blend until smooth. (If you prefer to blend it all, simply use an immersion blender and blend until smooth right in the pot and remove 1/3 cup of liquid.) Then add it back to the pot, reserving 1/3 cup.
To the reserved liquid, add the arrowroot powder and mix well until no clumps are left. Then add it to the pot of soup. Stir well and allow to simmer for 8–10 minutes over medium heat. At this point, the soup should appear a bit thicker. Add the broccoli, stems, and cheese mixture. Stir and simmer for 10 minutes. Stirring occasionally.
Taste and adjust seasoning if needed. Serve with some extra cheese mix and a drizzle of lemon juice. Enjoy!
Notes: If the soup is too thin, mix another 1/4 cup of liquid (broth) and a teaspoon of arrowroot powder. Mix well and return to the soup. If the sauce is too thick, simply add 1/2 to 3/4 cup of broth until the desired consistency is reached.