GAPS Broccoli Cheese Soup
(from greenfood’s recipe box)
A delicious way to get the benefit of butter and chicken broth. Both fats that help the gut and the brain.
Source: The New Plate
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: FULL GAPS
Ingredients
- 4 tablespoons butter 1/2 stick
- 1/2 medium onion chopped
- 2-3 cloves garlic minced
- 4 tablespoon gluten-free flour or tapioca
- 2 cups chicken broth
- 1 tsp himalayan salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 3 cups broccoli florets or 1 large head, cut into small pieces
- 1 large carrot grated, julienne or finely chopped
- 2 cups coconut milk
- 8 oz grated organic cheddar cheese (raw cheese if possible)
Directions
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- If using tapioca, combine the 4 tablespoons with water and then add it to the chicken stock mixture. If using gluten-free flour, add flour to the pot and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in coconut milk and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with gluten-free bread