Broccoli & Cheese-Less Soup

This Broccoli & Cheese-Less Soup is deliciously cheesy, amazingly rich, creamy, and the ultimate comfort food. Broccoli & Cheese soup happens to be my all time favorite soup! Which means I’m very picky on my expectations on how the perfect bowl of broccoli & Cheese soup should taste.

On a chilly winter day, broccoli cheese soup is the ideal dish. There is no better way to warm up then to a big bowl of creamy broccoli and cheese soup.

When I finally got to Phase III of the Plant Paradox diet, I was sooooo excited that I could eat cheese again. Even if it was only one ounce a day. I was pumped. My excitement quickly faded when I learned how little one ounce of cheese actually was-it didn’t go very far. There was no way I could eat broccoli and cheese soup again with only one ounce of cheese. I thought my cold weather ritual was over.

I honestly can’t remember how many times I unsuccessfully tried to replicate broccoli & cheese soup without using cheese, but let me tell you it was a lot! My heart went into figuring out how to perfect this delicious cheese-less Soup for you. I hope you enjoy it as much as I do.

Why Broccoli & Cheese-Less Soup?

Healthy components such as broccoli, golden beet, turnip, carrot, garlic, and onions are found in this Broccoli & Cheese-Less Soup. It is a low-calorie source of fiber, as well as a good source of many vitamins and minerals that help to prevent from chronic illnesses.

A cup of Broccoli & Cheese-Less Soup has the same amount of vitamin C as an orange, as well as beta-carotene, iron, magnesium, potassium, and zinc.

Tips from LECTIN FREE WIFE…

• Use fresh broccoli. Although frozen broccoli may be used in this dish, I like to use fresh food whenever available. It's critical to chop your broccoli into tiny to medium pieces so that it makes a smother texture.

• Storage. This soup is ideal for freezing and eating later. Simply defrost your soup and combine it with your immersion blender before serving. This soup can keep in the freezer for 1 to 2 months. It may be kept in the refrigerator for up to 3 days if kept in an airtight container.

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Dear Vegans & Dairy-free friends,
Simply swap out the butter for a compliant oil AND the organic sour cream for canned coconut cream, and you too can enjoy all the lovely flavors this soup has to offer!

Love, Lectin Free Wife

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Broccoli & Cheese-LessSoup

This twist on a traditional soup recipe is fast enough for a quick weekday supper and tasty enough for your next family meal. Broccoli Cheese-Less Soup prepared in just 1 hour 45 minutes (ingredient preparation time 1 hour + cooking time 45 minutes)

INGREDIENTS

Here are all the goodies you need to make your own Broccoli & Cheese-less Soup

· 1 large Golden Beet (peeled and diced into 1/2-inch pieces)

· 1 large Turnip (peeled and diced into 1/2-inch pieces)

· 1 Onion (Finely minced)

· Iodized sea salt

· Pepper

· 2 celery stalks (finely minced)

· 1 Large carrot (Grated thickly)

· 3 Tsp butter*

· 1 Tsp minced garlic

· 2-3 crowns of broccoli

· 2 c chicken stock

· 1/2 Tsp dry mustard

· 1 1/2 Tsp cassava flour

· 3 Tsp organic sour cream

INSTRUCTIONS

Here’s how to make your own Broccoli & Cheese-less Soup at home.

1.     In a small stockpot or large saucepan, add the diced golden beet and diced turnip and cover with water. 

2.     Over medium heat, brings the water to a boil and allow to cook about 20 minutes until tender when pierced with a fork

3.     Using a colander, drain the water and return the cooked beets and turnips to the same pot.

4.     Use an immersion blender to puree the beets and turnips (Add a little water if necessary) until the texture is consistent

5.     In a separate Dutch oven, over medium heat- melt butter and add onions. Liberally season with salt and pepper and cook for 2 minutes

6.     Add celery for additional 2 minutes 

7.     Add garlic, and cook until fragrant

8.     Turn heat to low, sprinkle cassava flour evenly over the sautéd mixture, and begin to whisk-carefully, not letting anything stick to the stick-on bottom for one minute

9.     Continue to whisk while slowly adding the stock with the other hand. Once the stock is added, continue whisking for 2-3 minutes until blended.

10. Add grated carrot, puree, and dry mustard to a Dutch oven and stir with a flat-bottom wooden spoon. Allow to cook an additional 2-3 minutes while scraping the bottom and sides of the pan.

11. Stir in the sour cream and add broccoli, cover with a lid, and cook 10-15 minutes until broccoli is soft. Occasionally remove the lid to stir, and scrape down the sides and bottom. 

          NOTES

          *Butter notes-use compliant butter

Here’s the Printable Recipe…

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Broccoli & Cheese-less Soup

Author: Lectin Free Wife

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

Ingredients

• 1 large golden beet (peeled and diced into 1/2 inch pieces)
• 1 large turnip (peeled and diced into 1/2 inch pieces)
• 1 onion (finely minced)
• iodized sea salt
• pepper
• 2 celery stalks (finely minced)
• 1 large carrot (grated thickly)
• 3 tbls butter*
• 1 tbls minced garlic
• 2-3 crowns of broccoli
• 2 c chicken stock
• 1/2 tsp dry mustard
• 1 1/2 tbls cassava flour
• 3 tbls organic sour cream

Instructions

1. In a small stock pot or large sauce pan, add the diced golden beet and diced turnip and cover with water. 
2. Over medium heat bring the water to boil and allow to cook about 20 minutes until tender when pierced
3. Using a colander, drain the water and return the cooked beets and turnips to the same pot.
4. Use an immersion blender to puree the beets and turnips (Add a little water if necessary) until the texture is consistent
5. In a separate dutch oven, over medium heat- melt butter and add onions. Liberally with salt and pepper and cook for 2 minutes
6. Add celery for additional 2 minutes 
7. Add garlic, cook until fragrant
8. Turn heat to low, sprinkle cassava flour evenly over sautéd mixture and begin to whisk-carefully not letting anything stick to the stick on bottom for one minute
9. Continue to whisk while slowly adding the stock with the other hand. Once stock is added, continue whisking for additional 2-3 minutes until blended.
10. Add grated carrot, puree, and dry mustard to dutch oven and stir with a flat bottom wooden spoon. Allow to cook an additional 2-3 minutes, while scraping the bottom and sides of the pan.
11. Stir in the sour cream and add broccoli, cover with lid and allow to cook 10-15 minutes until broccoli is soft. Occasionally remove the lid to stir, scrape down the sides and bottom.

Notes:

*Butter notes-use compliant butter