This has become a staple meal for us during winter months especially those nights that I am home late from the little girl's dance run. It is put together quite easily and cooks in no time at all with things that I usually have on hand. It is filled with tons of vitamins/minerals and definitely is considered "comfort food" here.
CREAMY BROCCOLI KALE CHEDDAR SOUP (gluten free)
Serves 12 (May serve more depending on serving size)
Soup:
1 4lb bag frozen organic broccoli (I use the BJ's brand)
5 ounces organic baby kale
1 small organic celery heart (larger stalks removed), diced
2-3 small organic carrots, diced
1 large onion, diced
3 tsp. minced organic garlic
Salt & Pepper to taste
6 cups vegetable stock**
2 Tbsp butter
Melt the butter over med-high heat in a large stock pot. Once heated, add diced celery, carrots, onion and garlic and cook for about 5 minutes stirring often until the veggies start to soften. Add in the vegetable stock, frozen broccoli and kale. Cover and cook until broccoli is easily pierced with a fork (about 20 minutes). Stir occasionally.
While the broccoli is cooking, prepare the cheese sauce.
Cheddar Sauce:
3 Tbsp. Butter
3 Tbsp. Gluten free flour (I generally use brown rice for this)
Salt & pepper to taste
3 cups milk
5-6 cups of cheese (we like cheese!)
Melt butter in saucepan over medium heat. Add in flour and whisk together. Allow to cook for a few minutes being careful not to burn the mixture. Slowly add in milk and cook until mixture thickens a bit. Add in cheese and turn down to med.-low heat stirring until cheese melts.
Once the broccoli is done cooking purée the mixture with a hand blender/regular blender/food processor. Add the cheese sauce, stir to combine and serve.
**I use homemade vegetable stock which is so easy to prepare. I generally will save my raw veggie scraps for a few days (I only use organic and/or unwaxed products). I then toss the scraps along with some garlic, peppercorns and dried herbs and cover with cold water. I simmer that on the stove for at least an hour and then strain the mixture into containers to freeze or use later in the week.
