Broccoli Cheese Soup

Broccoli Cheese Soup

Why is it so much easier to write some days than others? I’ve been sitting at this desk for days trying to be inspired and trying to come up with something of substance to say. And yet, today it hit me. I don’t know about you, but sometimes I need this reminder:

You are here. You are beautiful. You are enough.

This is all so easy to disregard, dismiss, and set aside. Have you ever noticed how uncomfortable we as a society are with accepting complement? It’s as if by accepting said complement that means that you agree with them and have transformed into this diva narcissist. I’ve lost count of how many times I’ve heard the conversation go:

 

“Oh Janice, you look so pretty today!”
“Oh gosh, Rachel, you’re so sweet. But my (insert noun here) is such a mess.”

Why can’t we just say thank you and bask in the positive energy someone is sending you? Why is it that we find comfort in deflection or degradation? Can we all agree that It’s ok to acknowledge something nice about yourself? It doesn’t make you cocky. It doesn’t make you a bad person. Let me repeat that: it doesn’t make you a bad person. There’s nothing wrong with acknowledging something good about yourself. If someone is giving love , I have the tendency to want to share that with other people – it’s contagious. But in a good “gimme some of that” way, not a “oh you’re running a fever, imma be in this corner away from you” way. And isn’t that why we’re all here? 

This, however, isn’t all that I wanted to share with you today.

You see, there’s this recipe from Kelly Brozyna’s book Easy Paleo Meals that I absolutely adore. I’m pretty sure I make it bi-weekly…ok fine I make it like every week. I’ve adjusted a couple of things here and there to make it my own, but y’all. It’s so dang good. You need this in your life. Like yesterday.

 

BROCCOLI CHEESE SOUP

INGREDIENTS

3 Cups Organic Broccoli Crowns
1 Tbs Ghee/Avocado Oil
1 Onion, minced
2-3 Cloves Garlic, minced
1 Quart Bone Broth, bonus points if it’s homemade
1 1/2 Cups Cashew Pieces, I get mine at Trader Joe’s
1 1/2 tsp Turmeric
1 Tbs Lemon Juice
1/2 tsp Dijon Mustard
1/2 – 1 tsp Pink Himalayan Sea Salt
Pinch coarse black pepper, optional

 

DIRECTIONS

1. Fill a pot with a couple of inches of water, add steamer basket and broccoli, and steam broccoli until it’s bright green. I like my broccoli just beyond bright green for soup. Once it’s tender, 8 mins or so, remove from heat and place broccoli in ice water to stop it from continuing to cook.

2. In a Dutch oven over medium heat, add your ghee/avocado oil. Add your onion and garlic. Sauté until the onion and garlic is turning brown, about 10 mins. The longer you let the onion sauté, the more flavor you will create. And it’s all about the flavor.

3. While the onion/garlic is sautéing, make your sauce. Add your cashews, 2 Cups broth, turmeric, lemon juice, Dijon Mustard, and 1/2 tsp salt in a high-speed blender and blend until smooth.

4. Once onions are nice and carmel-y, add the sauce and the remaining broth into the Dutch oven. Let the soup come to a simmer. 

5. Add the broccoli and remaining salt and pepper to your taste. Let the soup simmer for 5-10 mins until it’s thickened a bit. I’ve learned with this recipe that the longer you let it cook, the better it gets. 

6. Serve it up!

 



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