The weather is dropping again, which means it’s time for soups again.
Who am I kidding? I can eat soup any time of the year.
I’m not the biggest fan of broccoli and it has taken me years to get used to its taste.
I’ve tried various ways to mask the taste as much as I can to get the nutritional benefits of this cruciferous vegetable.
I found that if I put heap loads of cheese in anything, I can eat basically everything.
However, there are people who can’t eat dairy too much because of gut issues, so I have created this recipe to benefit all parties.
This can be made with cashew cheeze or regular cheese to your liking.
You can have your favorite dishes dairy free now if you do a little extra research! :)
Enjoy this recipe below:
Ingredients:
2 heads of broccoli, cut in florets
1/4 cup white onion, chopped
1/2 cup carrots, julienned or buy them matchstick
5 cloves of garlic, minced
2 tablespoons of extra virgin olive oil or butter
1-2 cups of vegetable or chicken broth
1-2 teaspoons arrowroot starch
For Cheeze Sauce
2.5 cups of shredded cheddar cheese (or cheeses of choice)
OR
1 cup cashews, soaked overnight (unless you have a high powered blender)
5 tablespoons nutritional yeast
salt and pepper to taste
1/2 fresh juiced lemon, squeezed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
almond milk to taste
Directions:
** NOTE: Soak cashews overnight in a pot covered with water up to the top of the cashews
1) Chop vegetables and garlic. Add butter or EVOO to pan. Saute on medium heat until veggies are soft.
2) Prepare the cheeze sauce by adding all the ingredients to a high powered blender. Blend until everything is smooth.
3) Add vegetables and broth to blender with cheeze. Blend in batches if your blender doesn’t fit it in one batch. Blend until smooth or pulse if you want it chunky (I prefer no chunks).
4) Add mixture to a 5-6 quart stock pot. Turn heat on low. Cover and simmer until heated through. It will start bubbling.
5) Add arrowroot starch if your soup is thin at the end or it will curdle up. Turn the stove off before you add it. Let it sit for 1-2 minutes.
6) Top with more cheeze or cheese and enjoy!
Tired of eating the same take-out meals every single week, feeling like shit after eating them?
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By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.
Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.
That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.
As a bonus, I've modified all of them to be gluten-free and dairy-free.
Each recipe can be modified to fit your dietary needs.
This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.
As another bonus, I have included tips for some food swap ideas.
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