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.
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!
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
