I am beyond excited about this recipe. Ever since I started committing to a dairy free lifestyle I’ve attempted creamy soups a few times; none of which have ever been successful. I’ve even tried to find ways to thicken up my stews a few times this season and the odds have never been in my favor.
I’ve often used arrowroot powder and tapioca starch (both of which would work for this recipe) in recipes for breads and biscuits and other gluten free flour blends for tasty treats and only just remembered I could use it for sauces and soups. Arrowroot is derived from several tropical plants as is Tapioca starch and both are very commonly used for the purpose of thickening sauces, soups and many other foods. So as you could probably tell, I was kicking myself in the butt a bit. Back when we would make gravies we ALWAYS used corn starch, and myself fully knowing that these starches are a perfect substitute for corn starch was kicking myself in the butt for not putting two and two together sooner.
I’ve shared recently my ongoing battle with my mental health. In this battle part of my recovery is focusing mainly on adrenal support, balancing out my minerals and regulating my hormones since having my copper IUD removed. In this “reboot” i’m expected to say as clean as possible when it comes to my diet. This meaning, I must avoid any if all food sensitivity triggers (yup, dairy and gluten.) BUT your girl still loves to curl up with warm liquids on a cold fall day and indulge a bit! Where there’s a will, there’s a way.
This soup coming out successful was the best way to start my week. I literally could not wait to share it with all of you. I really hope you all love it and PLEASE let me know how your soup turns out! Happy Wednesday friends, let’s getting cooking.
Dairy Free Broccoli Cheese Soup
Ingredients
- 2 tbsp olive oil or coconut oil
- 1/2 medium white onion
- 2 garlic cloves
- 2 carrots
- 3 celery stalks
- 3 cups broccoli florets
- 1 chicken bouillon cube (I use GoBio! brand)
- 3 cups organic chicken broth
- 1 cup coconut cream
- 1 cup nutritional yeast (or more if you really want that cheesy taste)
- 3 tbsp arrowroot powder
- 1/4 tsp dry mustard powder
- salt and pepper (to taste)
Instructions
- Chop your onions, garlic, carrots, broccoli and celery then set aside.
- In a medium to large soup pot heat your oil over medium heat and saute your onions and garlic until fragrant and translucent.
- Next add your carrots and celery and saute until slightly softened. Add your bullion cube and dry mustard and season evenly.
- Add your broth and arrowroot powder and whisk immediately. Bring the soup to a boil so it will start to thicken and stir consistently.
- One your soup has started to thicken add your coconut cream, nutritional yeast and broccoli florets and mix well. Bring your soup to simmer, cover and let cook until broccoli is soft.
- This step is optional, pour half your soup into the blender (or use an immersion blender) and blend then add it back to the rest of your soup. (you could also puree the entire soup its totally up to you!) Add salt and pepper to taste.
