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Broccoli "UnCheese" Soup



Before my mold exposure Broccoli & Cheese soup was one of our favorite soups. I knew I had to give it up permanently to change my health but I also knew if I got it just right I could duplicate the texture and taste while still making it extremely healthy. Here's my "mold-safe" version of Broccoli and Cheese soup and I call it: Broccoli & "UnCheese" soup




KITCHEN ITEMS YOU'LL NEED


  • Food processor or: (nutribullet, Blendtec, Blender, Hand blender,

  • Large stainless steel stockpot

  • Medium/Large-sized stainless steel saucepan

  • Silicone Spatula

  • Glass, Ceramic, Stainless, Quartz or Marble cutting board (Avoid wooden cutting boards & plastic cutting boards)

  • Stainless Steel kitchen cutting knife

  • Stainless steel cheese grater

  • Garlic press or mincer

  • 2 small-medium sized stainless steel or glass mixing bowls

  • Large stainless steel or glass bowl to rinse vegetables in

  • 2 tbsp baking soda to rinse vegetables in

  • Water filter (for clean non-toxic water)


INGREDIENTS


Recipe yields 12 servings (great for eating now and freezing for later)

  • 1 gallon of pre-filtered water

  • 2 teaspoons butter

  • 5 cloves garlic, minced

  • 1 organic white onion

  • 1 head cauliflower, florets separated and stems cut into 1/2-inch pieces

  • 1 cup low-sodium organic chicken stock

  • 1/2 can of organic full fat coconut "Cream" (not coconut milk)

  • 2 Tbsp celtic sea salt

  • 1/4 tsp cayenne pepper

  • 1 tbsp organic turmeric powder

  • 1 cup of finely shredded organic carrots

  • 4 cups of organic broccoli florets


INSTRUCTIONS

  1. Begin by filling your large bowl 3/4 to the top of filtered water. Add the 2 tbsp of baking soda to the water.

  2. Place the broccoli, carrots, cauliflower, onion and garlic into the rinsing bowl and swish it around for a minute or two then remove.

  3. Using your cutting board and knife cut all of your vegetables

  4. Broccoli - cut 2 cups of the broccoli into 1/2 inch - 1 inch sized florets. Set these aside in the first small bowl. Using a cheese grater - grate the other 2 cups of broccoli into small tiny bits of broccoli and set aside in the 2nd small bowl.

  5. Carrots - Using the cheese grater, grate approximately 1 cup of the organic carrots and set aside in the 3rd small bowl. You should now have 3 small bowls: One with small broccoli florets, one with shredded broccoli and one with shredded carrots.

  6. Cauliflower - Remove the leaves and hard parts of the cauliflower and either put them in compost (if you garden) or toss them out. Using your cutting board and knife cut the cauliflower up in 2-3 inch chunks and set aside.

  7. Garlic - Peel and separate the garlic cloves. Set aside

  8. Onions - Using your cutting board and knife mince onion into small pieces and set aside on the cutting board.

  9. Place your medium/large-sized saucepan on the stovetop on low heat.

  10. Add the 2 Tbsp of grassfed butter to the saucepan.

  11. Also add in the minced onion and garlic, salt and cayenne pepper.

  12. Turn up heat to medium and using your silicone spatula stir and saute the butter, onion and garlic mixture until the onions become translucent.

  13. Add the chicken stock into the med/large-sized saucepan

  14. Toss in the cauliflower pieces

  15. Add the turmeric

  16. Bring this mixture to a boil until cauliflower is completely mushy and soft.

  17. Remove from heat.

  18. Add in the "cold or room temperature" coconut cream and stir it in to the mixture.

  19. Poor the mixture into a blender or food processor and blend this mixture until nice and creamy.

  20. THIS IS YOUR AMAZING "UN-CHEESE!!"

  21. Once your "un-cheese" sauce is made add it into the large stockpot on the stove on low to medium heat.

  22. Toss in all of your broccoli florets, the broccoli shreds and the carrot shreds.

  23. Place a lid on the large stockpot and let it simmer on low heat for about 30-45 minutes.

  24. Voila!!! You have "broccoli un-cheese" soup safe for your mold diet!!

ENJOY!~!



STORAGE INFO


This soup does well by making larger batches so my recipe is 12 or more servings. Feel free to make more or less and calculate half or double up on the recipe depending on your wants and needs to freeze it for convenience later.


Freezer containers should be either glass, silicone and contain ONLY BPA-FREE lids. Do not store in plastic containers, Ziploc bags or other toxic containers to avoid toxins leaching into your soup.


REHEATING


Soups are a great way to detox your body, especially when you are really sick and not feeling well. Other family members can take care of you or you can easily take care of yourself if you are alone by simply pulling out individually frozen containers and heating up a bowl of soup on the stove top.