Broccoli Potato Cheese Soup with coconut milk
This broccoli potato cheese soup will warm you up on a cold day and comes out incredibly delicious! I use coconut evaporated milk to cut down on some of the dairy. Added some crispy gluten-free croutons on top! Quick, easy and filling weeknight meal!
Ingredients
  • 1 bunch broccoli
  • 1 small onionfinely chopped
  • 1 medium red-skinned potatodiced
  • 2 TBs Arrowroot
  • 3cups Pacific Brand gluten-free chicken or vegetable broth
  • 1/4teaspoon freshly grated nutmeg
  • 1cup grated extra-sharp CheddarI use cheese from grass-fed cows
  • 1teaspoon Worcestershire sauce
  • One 12-ounce can coconut evaporated milk
  • Kosher salt and freshly ground black pepper
  • 2 scallionsthinly sliced
Instructions
  1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  2. Mist a large pot with nonstick coconut cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the arrowroot and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  3. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan (or microwave for 1 to 2 min). Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and coconut milk. Season with salt and pepper. Garnish with the scallions.
Recipe Notes

Cook’s Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.

Recipe courtesy of Food Network Kitchens

Read more at http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-broccoli-cheddar-soup-recipe.html?oc=linkback

Croutons:

I cut up some Canyon Bakehouse Gluten Free bread into chunks. Add in about 3 TB butter and a little olive oil, salt, garlic pepper. Spead on cooking sheet and heat on 400 for about 15 minutes until they are crisp.

Ladle soup into bowls and add the croutons on top! It’s the best ever!

Enjoy!

Sue Seward
Gluten Free Lady
Health & Certified Fitness Coach

Gluten Free Lady www.glutenfreelady.com

Join The Conversation