Broccoli- Cheddar Soup, GF (with dairy-free option)
3 cups chicken broth (or water saved from boiling or steaming veggies)
1 onion, chopped
4 cups broccoli, chopped
dash of garlic powder (or 1 minced/pressed garlic clove)
1 t dried thyme (or 1 T fresh thyme)
2 bay leaves
4 T unsalted butter, olive oil, coconut oil or palm shortening (non- hydrogenated, of course)
2 T cornstarch OR 4 T rice or corn flour (optional)
1/2 t sea salt
ground pepper to taste
2 c full-fat milk (could use coconut milk for a different flavor, or almond milk)
2 c shredded cheddar cheese (could substitute with cubed red potatoes, added in first step)
shredded chicken, turkey, ham or bacon (optional)
1. In large saucepan, mix broth, onion, broccoli, garlic, thyme and bay leaves. Bring to a boil. Reduce heat, cover, and simmer until vegetables are soft (~10 min).
2. Remove bay leaves. Puree soup to desired consistency, either with immersion blender, traditional blender, food processor, or by using a potato masher.
3. Melt butter in saucepan. If using a flour, whisk in along with salt & pepper. If using corn starch, first dissolve in 1/2 c of the milk, add the salt & pepper, then whisk into butter. Add cheddar, stirring until it dissolves.
4. Add to broccoli mixture and cook until blended. Add in meat if desired. Serve with corn chips, gluten-free crackers or croutons.
This soup is great re-heated, and is thick enough for my toddler to feed it herself (fairly =D) effectively. Nice and filling, too! We are planting lots of broccoli & cabbage in our garden this year, so we'll be using this soup more than once, I guarantee!
NB: as always, I recommend using organic animal products, and local/pesticide-free produce when possible.
What recipes do you like for veggies you always thought you hated?
No comments:
Post a Comment