The temperatures in my neck of the woods have dropped this past week. Things are starting to look and feel like Fall around here. SO, this past Sunday I decided it was time to reinstate "Souper Sundays", a little tradition I started last winter of serving soup for Sunday dinner. One of my family's favorite soup is Broccoli Cheese . It's is chock full of broccoli which is super healthy and good for you. However, it is also full of butter, white flour, and cheese. Last week, I decided to try to makeover my original recipe into a healthier version. I substituted clarified butter for regular, arrowroot powder (sometimes called arrowroot starch or arrowroot flour) for the white flour, and coconut milk for the whole milk. I'm happy to report that I succeeded. In fact this version tastes identical to the original - really. Go ahead try it and see for yourself.
This recipe yields 6 large servings.
2 (10 oz.) packages frozen chopped broccoli
3 tablespoons clarified butter
1/4 cup chopped onion
3 tablespoons arrowroot powder
2 cups chicken broth
1 can full-fat coconut milk
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup nutritional yeast
Fill medium pot with one inch of water. Over high heat, bring water to a boil. Add broccoli. Cover pot and steam broccoli 5-6 minutes or until tender. Strain to remove excess water. Set aside. In a large soup pot, melt clarified butter over medium-high heat. Add onion and cook until clear. Stir in arrowroot powder. Let cook for 1 minute before slowly add broth and coconut milk. Stir until slightly thickened. Add salt, ground nutmeg, and cooked broccoli and nutritional yeast, and stir to combine. Let simmer an additional 3-5 minutes.
1. Fill medium pot with one inch of water. Over high heat, bring water to a boil. Add broccoli. Cover pot and steam broccoli 5-6 minutes or until tender. Strain to remove excess water. Set this aside.
2. In a large soup pot, melt clarified butter over medium-high heat. Add onion and cook until clear.
3. Stir in arrowroot powder and let it cook for 1 minute.
(This greatly improves the flavor.)
4. After the 1 minute is up, slowly stir in the chicken broth and
can of full-fat coconut milk.
4. Now it's time to add in the rest of the ingredients - the salt, nutmeg
5. Let the soup simmer 3-5 minutes to help incorporate all the flavors.
6. Ladle it up and enjoy!