Broccoli Cheese Soup

Monday, August 25, 2014 Alanna Figueira 5 Comments

Today's post is a guest post from whole30 and paleo foodie, April.  You can find April on instagram. Follow her for all sorts of inspiration and fun food pics.  April used my S'Mac and Cheese sauce to make this  creamy Panera style Broccoli Cheese Soup! It looks so delicious and I can't wait to hear what you all think!

From April:
I wish I could say that cooking has always been a passion for me but I can't. The truth is, I couldn't be bothered with it. Cooking involved putting whatever frozen food on a tray and baking it! Since recently transitioning to a Paleo lifestyle I've discovered cooking is a requirement. Not all my recipes are winners but this one just might be. Broccoli Cheese Soup was one of my favorite pre-paleo foods. Alanna's "cheese sauce" was a total game changer and I knew I needed to try to re-create that soup! This is creamy, flavorful and the perfect comfort food! You could even serve it to your non-paleo friends and they'd never know the difference!

Broccoli "Cheese" Soup


Ingredients:


1 tbsp. ghee
1/2 medium onion (about 1/2 cup), finely chopped
1 tsp garlic powder
1 1/2 cups chicken stock or broth
2 tbsp  arrowroot flour/starch
1 cup full fat coconut milk (mixed if separated)
3 cups broccoli, chopped

1 1/2 cups cheese sauce *see below
Pinch of nutmeg
Salt and Pepper to taste 


Cheese Sauce
*make your cheese sauce first, so it's ready to be added to the soup

Ingredients

2/3 cup avocado oil or light olive oil
1 pastured egg
1 tsp lemon juice
1 tsp salt 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 cup orange sweet potato, peeled and cooked
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast 

Directions (for cheese sauce):

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. 

Directions (for soup):

 1.  Add ghee, onion and garlic powder to a large sauce pot, cook on medium heat until onion is translucent. Reduce heat to low.


2.  Whisk in arrowroot flour, whisking constantly.


3.  Add in stock and coconut milk, mix to combine. Cook 5 minutes to thicken.


4.  Add in broccoli and simmer 20 min.


5.  Stir in cheese sauce, nutmeg, salt and pepper. Mix to combine.  Enjoy! 

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5 comments :

  1. Loving the sound if this and with the English summer pretty much gone it's definitely time to make soups again!

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  2. April's recipe is so delicious! I love creamy soups and her take on the broccoli cheese soup is fresh and uber healthy to boot. I'm definitely going to try that out once I get my hands on some arrowroot flour and broccoli. Thank you so much for sharing!

    Diane Baker @ AlejRest

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  3. Any subsitute for arrowroot flour?

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  4. I'm not going to lie I loved the idea of the no cheese thing you had going there but while making it the smell of the cheese sauce made me want to barf. After mixing the cheese sauce it didn't get much better. It didn't however taste nearly as bad but I unfortunately cannot get over the smell. I hate leaving this comment as I think your awesome but I just want to warn anyone who like me is very sensitive to smells.

    ReplyDelete