• 1 cup white onion diced
  • 2 stalks celery chopped
  • 1 medium green zucchini peeled & chopped
  • 1.5 cup frozen cauliflower rice
  • 40 ounces chicken bone broth
  • 10 ounces coconut cream
  • 1.5 cups broccoli florets chopped
  • 1 packed cup cheddar cheese grated
  • Ghee or olive oil
  • Salt & pepper


  • 8 slices bread I use Base Culture
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil


  1. Preheat a large soup pot over medium heat along with 2 tablespoons of ghee or oil. Add the onion, celery, zucchini, 1/2 teaspoon salt, few cracks of pepper, and cook for 10 minutes. Add the frozen cauliflower rice and cook another 1 minutes until the veggies are very soft. Add the bone broth and bring to a gentle simmer, cover the pot with lid, and cook for 20 minutes.
  2. Use a handheld stick blender to blend the soup until it’s smooth and creamy. Check for seasoning, you may need more salt, but keep in mind the cheese is a bit salty also. Add the coconut cream, broccoli to the pot, put the lid back on, and simmer for 15 minutes.
  3. Take the soup off the heat, add the cheese a little bit at a time while stirring well. Check for seasoning one more time and serve! FOR THE CROUTONS
  4. Preheat oven to 375F. Meanwhile, cut the bread into crouton size pieces and add to a large bowl along with the olive oil, salt, garlic & onion powder, paprika, and mix well. Place the bread in one layer on a sheet tray and bake for 20 minutes, or until crispy and well browned. Remove from oven and allow to cool

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