Broccoli No-Cheese Soup

If you want a great-tasting broccoli cheese soup that won't require cholesterol medication, try this recipe which cleverly disguises a lot of veggies and tricks the taste buds. If you want, top with shredded cheese at the end. This soup freezes well.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 226 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 4 slices bacon
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 2 carrots, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 6 cups chicken stock
• 1 ½ teaspoons dry mustard
• 2 tablespoons coconut oil
• 1 (15 ounce) can great northern beans, drained
• 2 heads broccoli, with stems

Recipe Instructions

Step 1

Cut broccoli florets into small pieces and reserve. Dice the stems into pieces.

Step 2

Place bacon in a stockpot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve the grease in the pot.

Step 3

Cook broccoli stems, carrots, celery, onion, and coconut oil in the pot over medium heat until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add flour; stir for 2 minutes. Pour in stock, beans, mustard, salt, cayenne, and black pepper. Reduce heat to a simmer; cook until flavors blend, about 10 minutes.

Step 4

Fill blender halfway with the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into another pot. Repeat with remaining soup. Add the reserved broccoli florets and simmer until tender, about 5 minutes. Dice the bacon and sprinkle over soup.