1 large head of broccoli florets and some stems (roughly chopped)

1 large onion (chopped)

3 carrots (roughly chopped)

¼ cup of organic GMO free cornstarch or arrowroot starch

¼ cup ghee or butter-may use avocado or olive oil instead if you cannot tolerate butter or ghee

2 cups of full fat organic milk or 2 cups of almond milk (if dairy sensitive)- recipe for almond milk is on blog:

2 cups chicken or turkey bone broth

8 oz shredded sharp cheddar cheese or dairy free alternative - 8 oz shredded Daiya Cheddar Cheese

¼ tsp. nutmeg

Salt and pepper to taste


In a large stockpot, sauté the onion in the ghee or butter on medium heat, until lightly golden.  Stir in the organic GMO free cornstarch or arrowroot starch to create a rue or thickened sauce like texture (about 1-2 minutes). Pour in the bone broth, broccoli, carrots, and nutmeg. Let simmer on low heat until veggies are tender (about 15-20 minutes). When veggies are tender, pour this mixture into a blender and puree. Pour soup mixture back into stockpot and on low heat, add in the milk and shredded cheese(do not let boil, milk might curdle).  Stir well until cheese is melted. Add salt and pepper to taste. Ladle into soup bowls and enjoy the loveliness!


Color: GREEN
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