1lb organic broccoli (approx. 4 regular-sized single stalks), cut into coarse chunks. leave 2" of the stalks
1 Tbsp organic salted butter (sub ghee or vegan butter)
1 Tbsp garlic olive oil
1 clove of garlic, chopped
1 large brown onion, coarsely chopped
1 large carrot or 10 baby carrots, chopped
2 Tbsp flour (sub almond flour)
½ cup organic light cream (sub almond milk)
4 cups low sodium chicken broth
1 tsp JF Universal Salt
On medium-high heat, melt the butter with garlic olive oil in a large soup pot.
Add the garlic and onion. Cook on medium-low for 2 minutes, until the onion is translucent. Add the carrots and broccoli. Cook for another 5 minutes, until onions have some color. Add the flour and cook for 1 minute. Add cream and mix well. Add chicken broth and bring to a boil. Let this cook for approximately 15 minutes, until the broccoli is fork tender. Remove from heat.
Using an immersion blender, blend the soup until all of the vegetables are pureed and the soup is smooth with a bit of texture for bite. Season to taste with fresh ground pepper and more JF Universal Salt. Garnish with your choice of plant-based cheese, bacon or herbs of choice. Comfort without the guilt and it's SO filling!