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 week night meal!


Ingredients

1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
2 TBs Arrowroot
3 cups Pacific Brand gluten free chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar (I use cheese from grass fed cows)
1 teaspoon Worcestershire sauce
One 12-ounce can coconut evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced


Directions


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.

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.

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.

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.


Laddle 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