Five Minute Broccoli Cheddar Soup

I eat a lot of broccoli and broccolini — don't you? If not, you should! The easiest and most nutritious way to eat these powerhouses of green vegetal nutrition is to simply cut into bite size pieces, steam until tender when pierced with a fork or the tip of a knife, and dump the lot into a bowl and top with delicious fats like olive oil and butter, salt everything well, and enjoy. But sometimes, a nice thick soup is in order! For this one, I like to use a nice bunch of the broccolini that is easier to find these days, but you can use the equivalent of broccoli if that's all you have.

This unique recipe is quick and really very delicious and satisfying considering how easy it is. It doesn't use any of the traditional cooking methods for soup vegetables, like sautéeing the onions and garlic, but instead preserves maximum nutrition by steaming everything together. As the base, you can use broth or water, but of course the broth will give it extra flavor. As for the cheddar part, I highly recommend this raw milk goat cheddar or something similar if you can find it where you live. When it comes to dairy, raw is always better, and goat milk in particular is easier for most people to digest and assimilate. I don't eat very much cheese at all, but this one is a staple for me and I enjoy using it in small amounts immensely!  

Aside from being very quick to prepare, the other wonderful thing about this soup is that it can all be done in one pot, with an immersion blender puréeing everything right in the same place the cooking has been done. Easy preparation and easy cleanup too! I hope you enjoy it! This recipe makes enough for 2 or3 smaller bowls of soup, or 1 large hearty meal-size portion.

Broccoli Cheddar Soup

4-5 small waxy potatoes, sliced thinly (little red ones are perfect here, but fingerlings work well too)
1/2 - 1 leek, sliced thinly
1 - 2 garlic cloves, peeled
1 bunch broccolini, cut into florets (definitely use the stems, and peel any that seem tough)
1 1/2-2 cups chicken broth
1 heaping tablespoon of chickpea miso
1 tablespoon Brain Octane oil, butter, ghee
himalayan salt and freshly ground pepper
optional:
raw goat cheddar, shredded

In a pot, add all of the vegetables with the liquid and some salt. Turn heat to medium and steam until everything is tender. Add in the miso and the fat and use an immersion blender to purée the whole lot for a few minutes until it is as smooth as possible, adding a bit more liquid if necessary. Season well with salt and pepper as you prefer. Add in part of the shredded cheddar and purée again briefly. Taste and adjust the seasoning as needed, then divvy the soup into bowls and top with a bit more cheese. Enjoy and be nourished!