Creamy Broccoli Cheese Soup
Try this Creamy Broccoli Cheese Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 garlic clove minced
- 1 head cauliflower roughly chopped
- 1 head broccoli roughly chopped
- 1 leek, diced
- 1 tbsp grass fed butter (i use kerrygold)
- 1 cup grass fed cheddar (i use kerrygold) shredded
- 1/4 cup organic heavy whipping cream
- 2 tbsp himalayan pink salt
- 2 cups cooking water
- fresh cracked pepper and hemp seeds to garnish
- Carbohydrate 5.24446666666667 g
- Cholesterol 0 mg
- Fat 0.0983333333333333 g
- Fiber 2.4063333328565 g
- Protein 1.9293 g
- Saturated Fat 0.01482 g
- Serving Size 1 1 serving (653g)
- Sodium 215771.350378337 mg
- Sugar 2.83813333381017 g
- Trans Fat 0.029505 g
- Calories 25 calories
Place cauliflower in a medium saucepan and cover with water. Bring to a boil, then add broccoli. Boil for 20-25 min or until cauliflower is tender. Reserve 2 cups cooking water, drain and set aside.Heat butter in a saucepan and sauté leek and garlic until tender, about 3 minutes. Add all ingredients to a food processor, except 2 cups water. Covering hole with paper towel to vent any steam. Puree until smooth. Add mixture back to saucepan and whisk in 2 cups water. Heat through and serve topped with fresh cracked pepper and hemp seeds
