Homemade broccoli cheddar soup
Gluten-free Homemade Broccoli Cheddar Soup, perfect for Autumn events, covers 35% of your daily vitamin and mineral needs per serving. Best served as a main course, ready in 45 minutes.
Ingredients
broccoli
8 cups
shallot
1
lemon juice
1
vegetable broth
3 cups
black pepper
1 tsp
salt
1 tsp
red onion
1 small
plain yogurt
1 cup
yukon gold potato
3 cups
parsley
1 cup
bay leaves
1
olive oil
0.5 cup
almond milk
1 cup
shredded cheddar cheese
1.5 cups
Method
- In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.
- Add Potatoes and bring broth to a boil. Cook until potatoes are tender.
- Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.
- Transfer contents of pot into a large mixing bowl. Allow to cool slightly.
- Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.
- In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.
- Add the pureed soup back into the soup pot.
- Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
- Remove the bay leaf before serving or storing.
Nutrition:
Carbs
54 g
Fat
23 g
Protein
21 g
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