Remember when you were a kid and it took some convincing from Mom or Dad to get you to eat your veggies? They’d try all sorts of tricks, like telling you if you didn’t eat them there’d be no dessert, or even smothering them in delicious, melty cheese?
Well, now that you’re grown, you likely don’t need to trick yourself into eating your veggies. But you might long for the days of your childhood every once in a while. And, if you did indeed cover your broccoli in cheddar back in the day, then this soup recipe is for you.
It’s Gundry’s tasty Broccoli Cheddar Soup!
Now, you might be wondering … cheddar? How? Well, this recipe calls for one cup of shredded goat’s milk cheddar.
You see, goat’s milk is a great source of protein. And it happens to contain a lot less sugar than regular milk. Not only that, but goat milk also has over 10 percent more calcium than regular milk. Awesome news, right?
Also, goat’s milk wins by a mile against cow’s milk when it comes to its vitamin B6, vitamin A, and potassium content. And, it doesn’t have any of that troubling Casein A1 protein that makes regular cow’s milk so tough to digest. Also, goat’s milk is a great alternative to regular milk if you know you have an allergy, heightened immune responses to allergens in general, or if you suffer from any type of inflammatory issue.1
Now, there’s another ingredient that gives this broccoli soup recipe an extra creamy kick …
Coconut cream is the thick and deliciously rich cream made from raw coconut. Basically, when a coconut is harvested, its meat is shredded. Then, it’s soaked – and this rich cream rises to be collected and canned or bottled.
And it turns out, coconut cream is a good source of protein and iron.2 But, it really does give this soup recipe a thick, comforting, and utterly satisfying texture.
So, then we get to the broccoli. And wow, what it can do for you –
Now, broccoli seemed to be everybody’s least favorite green thing as a kid, but this perfect veggie really is a veritable superstar. Its crunch is so satisfying, and it’s packed with tons of great nutrients. And broccoli has an awesome reputation for helping to boost heart health and provide major antioxidant action.3,4
And it’s entirely fat-free.
So, are you ready to get your broccoli chop on? Click here to cook alongside the instructional video.
Broccoli Cheddar Soup (serves 4)
What You’ll Need –
- ¼ cup extra-virgin olive oil
- 2 cups broccoli florets
- 1 yellow onion, minced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup coconut cream
- 2 cups chicken or vegetable broth
- 1 cup shredded goat’s milk cheddar*
What to Do –
- Heat olive oil in a large soup pot over medium-high heat. Add your broccoli, onion, celery, garlic, salt, and pepper. Then cook, stirring frequently, until the vegetables are tender.
- Next, add your coconut cream, the broth, and ¾ of the goat cheddar to the mixture. Stir frequently, until your cheddar is melted and the soup is very creamy and hot – about 15 minutes.
- Finally, serve it up garnished with the remaining cheddar and chopped green onions, if desired.
*To make this soup recipe vegan, use nutritional yeast instead of cheddar, and make sure to use vegetable stock.
In no time at all, you’ll have a hearty, healthy, rich, and delicious soup that you can serve to friends and family. They won’t even know they’re being well cared for – they’ll just think they’re scarfing down tastiness.
Want help stocking your pantry with Plant Paradox-approved foods? Check out Dr. Gundry’s online grocery shop where he has personally curated hundreds of products for the lectin-free lifestyle. Click the image to shop now: