AIP Broccoli “Cheese” Soup
Broccoli cheese soup is so comforting and delicious. It has always been one of my favorites. I knew I wanted to create a broccoli cheese soup recipe, and I wanted to impart creaminess without coconut milk. In comes our long-time star: cauliflower! This soup is easy to make and comes together in a flash without sacrificing an ounce of flavor.
Ingredients
- 1 whole1 whole1 whole Cauliflower, a medium head
- 1 cup1 cup1 cup Carrots, roughly chopped (about 2 small/medium carrots)
- 3 bunch3 bunch3 bunch Broccoli
- 1/2 whole1/2 whole1/2 whole Onion, chopped
- 1/4 cup1/4 cup1/4 cup Nutritional Yeast
- 2 cups2 cups2 cups Bone Broth, or chicken or vegetable broth
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, or juice of 1 whole lemon
- 1/4 tsp1/4 tsp1/4 tsp Granulated Garlic
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- Sea Salt, as directed below
- Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°F.
- Break down cauliflower and wash, then put into a medium-sized soup pot with carrots. Add water until the pot is full to about an inch or so above the vegetables. Stir in a pinch of sea salt.
- Place pot onto the stove at medium-high heat. Once the water starts to boil, set a timer for 20 minutes. (Tip: Leave a wooden spoon in the pot, resting on the side of the pot, to keep the water from boiling over.)
- Cut broccoli into very small florets. It should amount to approximately 4 cups of broccoli. Toss the broccoli with 2 tbsp olive oil and a sprinkle of sea salt, then spread onto a greased baking sheet and roast in the oven for 10-12 minutes. When finished, set aside to cool.
- When the cauliflower and carrots are fork tender after boiling for 20 minutes (check to be sure and add more time if necessary), carefully drain the water from the pot.
- Carefully place the cauliflower and carrots into a blender. Add the broth, nutritional yeast, lemon juice, garlic powder, and 1/4 teaspoon sea salt. Blend until well-combined and velvety.
- Rinse the pot used earlier to boil the vegetables, then heat 1 tbsp olive oil in the pot and sauté the chopped onions until they begin to brown.
- Add the broccoli and stir to combine.
- Add the blended cauliflower mixture and stir to combine.
- Put a lid on top, and allow soup to cook on low heat for about 10 minutes to soften the broccoli and let the flavors build.
- Add more water to dilute the soup to your desired thickness. I added about 1 1/2 cups water at this time, but it depends on your taste (my mom added more because she likes a runnier soup).
- Pour into bowls and serve! Optional: squeeze a little lemon juice on top.
Notes
This recipe comes together very quickly. I cut up the broccoli while the veggies were boiling, then put the broccoli into the oven when they were almost finished. While the broccoli was roasting, I blended the soup base. After that, I was almost done!
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