Broccoli Cheddar Soup
Broccoli cheddar is the kind of soup I would always order out growing up! I decided to make a nostalgic, healthier version so we can all have this from the comfort of home. This is irresistibly smooth, hearty, and purely magical when a slice of toast smeared with ghee is dipped in a bowl of it. In under 30 minutes and in just one pot, wholesome ingredients come together to create a warm and savory dish, allowing more time for enjoying and less for doing the dishes!
Ingredients:
3.5 cups organic chicken broth
2 cups unsweetened almond milk
2 tsp garlic powder
1.5 tsp paprika
1.5 tsp pepper
1 tsp mustard powder
1 tsp pink salt
3 cups cheddar cheese, grated
4 tbsp arrowroot powder/starch
2 tbsp water
3.5 cups broccoli
Directions:
In a very large dutch oven or saucepan, pour the broth and milk inside. Stir, then turn the heat to low until this mixture starts to simmer.
Sprinkle in the garlic, paprika, pepper, mustard, and pink salt. Stir well then let this simmer for another 2-3 minutes.
Meanwhile, grate the cheese. Pour one cup of grated cheese at a time into the soup, whisk well for about 30 seconds, and repeat this until all of the cheese is used up. Continue whisking occasionally.
In a small bowl to the side, mix the arrowroot powder and water together, then pour and stir this into the soup. Let the soup simmer for at least 10 minutes so the arrowroot can help the soup thicken. Stir everything occasionally here as well.
Use a large chef’s knife to chop the broccoli into very small florets while the soup simmers, then add all of them to it. Let them steam inside the soup for about 6-8 minutes.
Transfer the soup to bowls and enjoy! I love serving mine with a toasted slice of bread smeared with ghee, hummus, and avocado!
Store leftovers, if any, in an airtight container for up to one week. Warm this up in the microwave or over the stove whenever the craving for some soup hits!
