INGREDIENTS
FOR THE SOUP:
- 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
FOR THE CROUTONS
- 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
INSTRUCTIONS
- 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.
- 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.
- 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
- 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