Cream Of Broccoli Soup
I have been wanting to come up with a new recipe using safe ingredients and was really wanting something creamy, something I’ve totally been craving since finding out I’m not only intolerant to lactose, but also to casein. I recently tried making a cauliflower alfredo sauce without much luck, so this time I decided to try a cream of… soup recipe, and it turned out really good – much better than I expected.
This recipe is super versatile. You can use butter instead of the ghee. You can use coconut flour instead of the almond flour as long as you decrease measurement (maybe 1/2 cup of coconut flour instead of the 1 cup of almond flour). You can use coconut milk instead of the almond milk. You can use beef or chicken broth instead of the vegetable broth. And, you can use something like mushrooms or celery instead of the broccoli. See – super versatile!
This recipe was part of my weekly food challenge, with broccoli as the ingredient. Check out the linky below for more great recipes that include broccoli.
This recipe is adapted from Once A Month Mom’s Homemade Cream Of Something Soup recipe.
2 tablespoons ghee
1 cup almond flour
2 cups almond milk
1 1/2 cups vegetable broth (Mine was homemade)
1 3/4 cups broccoli
- Boil broccoli.
- Melt ghee, then add flour and whisk.
- Add milk and broth. Let simmer for a few minutes.
- Add everything to a blender and blend until smooth. I did this in 3 batches since my blender couldn’t fit all of it.
This recipe can be used for so many things – as a basic soup, as an alfredo type sauce for pasta, on meatballs, on rice, or on beef.
Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.
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