GAPS Broccoli Cheese Soup-II
(from greenfood’s recipe box)
FOR DAIRY-FREE SUBSTITUTE COCONUT MILK AND COCONUT YOGURT. YOU CAN FIND FOLLOW YOUR HEART CHEESES ALSO
Source: THE NEW PLATE
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: FULL GAPS DIET
Ingredients
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup arrowroot or potato starch for thickening
- 3 cups meaty (chic or beef) stock
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Coconut Amino sauce
- One 12-ounces of whole milk, coconut milk or yogurt
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
Directions
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Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
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Saute the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, add thickener stirring until thickened and the vegetables are tender, 12 to 15 minutes.
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Add the broccoli florets to the pot with the fl along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Coconut Aminos and milk. Season with salt and pepper. Garnish with the scallions.