Broccoli "Cheese" Soup
I have mixed feelings about using Daiya cheese, but sometimes you just need a "fixing" when you do not eat dairy. I have to watch the carb content on this, as well, because Daiya cheese does have carbs. This soup is not enough to kick me out of ketosis, though, I don't always like this "cheese" and it doesn't always melt the way that I would like it to, but, in soup, I hardly even notice that it isn't the real deal. I was skeptical when I first used it, but my entire family ate it and approved.
Now...you probably have noticed that I like to amp up the vegetables in any of the food that I make. Regular Broccoli Cheese Soup has cheese and broccoli...and maybe some onions. I found that I could sneak so much more than that into my children's bellies by sneaking in some carrots, celery and onions into this soup. Furthermore, I use red onions because my Doctor of Functional Medicine told me that Americans are most deficient in purples and dark blues when it comes to the produce that they eat. I find it best to eat as many colors as I can in a day...so I often cook with red onions, when someone else might use yellow. It is an easy change to make...and one that I hope helps my family and me to better meet our nutritional needs.
Considering so many of us don't get enough servings of vegetables a day, this soup is a start to attacking that problem in your family. And, with all of the "cheesy" goodness, they won't even notice that they are eating so many vegetables. The fat from the coconut milk and bacon will give them the energy that they need to go to their sports activities and think clearly in school. This is an easy meal that I can feel good about.
Broccoli "Cheddar" Soup
Ingredients:
1 head of Broccoli
2 Red Onions
6 carrots
6 stalks celery
1 Bag Daiya Dairy-Free Cheddar Cheese Shreds
8 oz Chicken Broth
1 can Full-Fat Coconut Milk
1 Pound Nitrate-Free Bacon
1 tsp Xanthum Gum
Salt and Pepper to taste
Directions:
1. Preheat oven to 350 degrees. Place bacon on a baking sheet. Bake in oven until crisp. (20-25 minutes) After the bacon has cooled, crumble it. It will be used as a garnish on top of the soup.
2. Place all vegetables in a food processor. Process to desired consistency.
3. Pour bacon grease from your pan into a large soup pot. Saute the vegetables until soft and onions and celery are translucent.
4. Add the chicken broth and coconut oil to the soup pot. Bring to a boil.
5. Turn the soup heat down until it is at a simmer. Slowly add the Daiya Cheddar Cheese Shreds and stir to melt.
6. Add xanthum gum into soup pot. Stir until incorporated and soup thickens.
7. Add salt and pepper to taste.
8. Serve hot with bacon as garnish.
KetoRunningMama
Now...you probably have noticed that I like to amp up the vegetables in any of the food that I make. Regular Broccoli Cheese Soup has cheese and broccoli...and maybe some onions. I found that I could sneak so much more than that into my children's bellies by sneaking in some carrots, celery and onions into this soup. Furthermore, I use red onions because my Doctor of Functional Medicine told me that Americans are most deficient in purples and dark blues when it comes to the produce that they eat. I find it best to eat as many colors as I can in a day...so I often cook with red onions, when someone else might use yellow. It is an easy change to make...and one that I hope helps my family and me to better meet our nutritional needs.
Considering so many of us don't get enough servings of vegetables a day, this soup is a start to attacking that problem in your family. And, with all of the "cheesy" goodness, they won't even notice that they are eating so many vegetables. The fat from the coconut milk and bacon will give them the energy that they need to go to their sports activities and think clearly in school. This is an easy meal that I can feel good about.
Broccoli "Cheddar" Soup
Ingredients:
1 head of Broccoli
2 Red Onions
6 carrots
6 stalks celery
1 Bag Daiya Dairy-Free Cheddar Cheese Shreds
8 oz Chicken Broth
1 can Full-Fat Coconut Milk
1 Pound Nitrate-Free Bacon
1 tsp Xanthum Gum
Salt and Pepper to taste
Directions:
1. Preheat oven to 350 degrees. Place bacon on a baking sheet. Bake in oven until crisp. (20-25 minutes) After the bacon has cooled, crumble it. It will be used as a garnish on top of the soup.
2. Place all vegetables in a food processor. Process to desired consistency.
3. Pour bacon grease from your pan into a large soup pot. Saute the vegetables until soft and onions and celery are translucent.
4. Add the chicken broth and coconut oil to the soup pot. Bring to a boil.
5. Turn the soup heat down until it is at a simmer. Slowly add the Daiya Cheddar Cheese Shreds and stir to melt.
6. Add xanthum gum into soup pot. Stir until incorporated and soup thickens.
7. Add salt and pepper to taste.
8. Serve hot with bacon as garnish.
KetoRunningMama
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