Broccoli 'Cheese' Soup

Makes approximately: 4servings 

Total time: 35mins 

Adapted from the delicious original broccoli blue cheese soup, this version is a creamy nutritious favourite without the dairy. Make for a starter for a dinner party with friends or a light meal on its own. If you like a chunkier soup you don’t have to use the immersion blender.

Ingredients:

  • 4 ½ cups chicken broth (home make or best bones brand) 
  • 2 tbsp arrowroot starch 
  • 2 tbsp avocado or olive oil 
  • ½ onion, diced 
  • 3 cloves garlic, minced 
  • 1 ½ cup butternut squash, cubed 
  • 4 cups broccoli florets 
  • 1 cup shredded carrots 
  • Salt and pepper to taste 
  • 1 cup coconut cream 
  • 3-4 tablespoon nutritional yeast (more if you desire) 
  • ¼ teaspoon turmeric 
  • 3 strips bacon, cooked and chopped (use Hendersons brand)

Methods:

  1. Whisk the broth and arrowroot starch together in a bowl and set aside.
  2. In a medium pot or dutch oven, heat oil and saute onion and garlic for 2 minutes 
  3. Add butternut squash and saute for 3-4 mins until softened.
  4. Pour in broth and stir. Bring to boil, reduce heat and simmer until squash is soft. 
  5. Add broccoli, carrot, salt/pepper and simmer for further 10mins until broccoli is soft. 
  6. Cool slightly and use immersion blender to blend until smooth.
  7. Stir in coconut cream, nutritional yeast and turmeric and cook for another minute. 
  8. Serve in bowls and top with bacon if desired.