Recipe courtesy of Detoxinista
-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
-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