Better Broccoli Cheddar Soup

 Recipe courtesy of Detoxinista

 

Ingredients

-1 Tablespoon organic butter

-1/2 a yellow onion, chopped

-2 cloves garlic

-2 celery stalks, chopped

-2 large carrots, shredded (about 1 cup shredded)

-4 stalks (heads?) broccoli (about 4-5 cups of chopped florets, plus stems)

-6oz. block of raw goat cheddar, shredded

-3-4 cups water

-Pink Himalayan, or sea salt, to taste

-1/4 teaspoon ground nutmeg

Directions

-In a large pot, melt butter over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent.

-Add the chopped celery, and a splash of water to keep everything moving (Using water during the cooking process is a great way to keep the fat content low! no need to add any extra oil or butter!)

-While the onions and celery are cooking (about 5 more minutes) I took the time to shred my carrots, along with the broccoli stems that might otherwise be wasted.

-Add the shredded carrots and broccoli stems into the pot.

-Along with the broccoli florets, adding just enough water to cover. (about 3-4 cups)

-Bring the water to a boil, then cover and reduce heat to simmer for 30 minutes.

-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 BE CAREFUL! Hot soups tend to create a LOT of pressure while blending, so hold the top down tight!!Once it's all blended, return the pureed soup to the stove for the finishing touches.

-Re-heat the soup, and add the nutmeg and sea salt, to taste. (I started with 1 teaspoon of Himalayan salt)

-Shred the goat cheddar, then add to pot and stir