Prep time: 40 mins
Total time: 40 mins
1 tablespoon organic butter (or substitute olive oil for dairy free)
1 yellow onion, chopped
4 cloves garlic
2 celery stalks, chopped
2 large carrots, chopped
1 medium yam, peeled and chopped into small cubes
2 tablespoons of GF flour or cornstarch
4-5 broccoli heads (1 finely chopped floret reserved for texture)
2 cups shredded goat cheddar*
3 cups of chicken broth
3 cups of unflavored almond milk (or other milk substitute)
Sea salt, to taste
Ground pepper, to taste
Pinch of rosemary and oregano
*Note: You can get creative with the cheese selection here. If you don’t have a problem with cow’s milk, go for a sharp cheddar. I used ends and pieces of what was left in my fridge, which was a combination of goat gouda, goat cheddar, and sheep manchego. Try to stick with shredded cheese. Use less cheese if you are using parmesan or something more flavorful than cheddar.
In a large pot, melt butter over medium heat and sauté the chopped onions and garlic for about 5 minutes, until translucent.
Add the chopped celery, carrots, yam, broccoli (minus the 1 reserved floret), and spices and continue to sauté for another 5 minutes. You can add a splash of broth here if the mixture gets too dry. Using liquid instead of a fat during the cooking process is a great way to keep the fat content low.
Add enough liquid to just cover the vegetables. The amount may vary but aim for about half almond milk and half broth.
In a small jar, combine flour or corn starch with ¼ cup of broth and shake until all of the flour is incorporated. Add to the pot.
Bring to a boil, then cover and reduce heat to simmer for about 20 minutes.
During this time, shred your cheese and finely chop your remaining broccoli floret. The broccoli will be added at the end for texture and appearance.
Once the veggies are nice and tender, transfer the soup in batches to a blender or food processor. If you’re using a blender, make sure your batches are small and hold the top with a towel so the steam doesn’t get you!
Once it’s all blended, return the pureed soup to the stove to keep warm.
Stir in the shredded cheese and finely chopped broccoli floret. Stir until well melted.
Adjust seasonings to taste and serve hot!