Broccoli Cheese Soup

MAKES: 8 servings
COOKING TIME: 2 to 3 hours
Cheesy, creamy, and filling, this simple, starch-free soup is even better than the traditional version. And you won’t miss the flour one bit: blending fresh vegetables with Cheddar cheese ensures a deliciously thick and silky result.

1 medium (300 g/10.6 oz) broccoli
1/2 medium (300 g/10.6 oz) cauliflower
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 medium (110 g/3.9 oz) yellow onion, chopped
2 cloves garlic, minced
1 medium (85 g/3 oz) leek, sliced
2 large (128 g/4.5 oz) celery stalks, sliced
4 cups (1.2 L) vegetable stock or chicken stock
3 cups (720 ml) water
1 cup (240 ml) heavy whipping cream
2 cups (226 g/8 oz) shredded Cheddar cheese
2 tablespoons (8 g/0.3 oz) freshly chopped parsley, plus more for garnish
Salt and pepper


Preheat a 5- to 6-quart (4.7- to 5.7-L) slow cooker. Cut the broccoli and cauliflower into florets. Peel and roughly chop the broccoli stalks. Heat a skillet greased with ghee over medium-high heat. Add the onion and cook for 5 to 8 minutes, until lightly browned, stirring frequently. Add the garlic, leek, and celery. Cook for 1 to 2 minutes.
Place in the slow cooker, and add the cauliflower and broccoli pieces, vegetable stock, and water. Cover with a lid. Cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Slowly pour in the cream while stirring. Add the Cheddar cheese and parsley (keep some cheese and parsley for garnish). Use an immersion blender and process until puréed, smooth or chunky. If using a regular blender, let the soup cool for 15 to 20 minutes (hot liquids can be dangerous!). Season with salt and pepper to taste, and garnish with the reserved cheese and parsley. To store, let it cool, and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Total carbs: 8.6 g / Fiber: 2.3 g / Net carbs: 6.3 g / Protein: 10.3 g / Fat: 30.2 g / Energy: 344 kcal
Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)