Kale Broccoli Cheddar Soup

Kale Broccoli Cheddar Soup

Ingredients:

• 4 strips bacon, diced (optional)

• 1 large white onion, or two small yellow onions

• 3-4 cloves of garlic

• 1 ½ cups shredded carrots

• 4 cups of shredded broccoli (~2 florets)

• 2 cups shredded kale

• ¼ cup gluten free flour

• 3 cups stock (chicken or vegetable)

• 1 cup milk or cream

• 2 cups extra sharp cheddar cheese

• 1-2 tsp salt

• Freshly cracked black pepper (to taste)

In a large pot or dutch oven, render the diced bacon over medium heat.  When it is crispy, remove it and save it for later.  If you’d prefer not to use bacon, simply heat up 2-3 Tbsp of oil.  

Add the finely diced onion and saute for several minutes.  Add the garlic and shredded carrots, and cook down, 3-4 minutes.  Add the finely chopped/shredded broccoli, and cook for 3-4 minutes.  Add the kale and cook down.  These vegetables all hold a lot of water, so cooking the moisture out will help make a really evenly balanced, creamy soup.

When the veggies are cooked down enough, add ¼ cup of your favorite gluten free flour.  Combine to the vegetables and cook out the raw flour taste for 1-2 minutes.  Pour in the three cups of stock, and one cup of milk or cream, and stir until combined.  Be sure to check and scrape the bottom of the pot so that it doesn’t scorch.  Cover and reduce the soup for a few minutes until thickened.  

Fold in 2 cups of extra sharp cheddar cheese.  Season with salt and pepper to taste.  Serve with the bacon bits, and enjoy!