This week we are all about cheap meals and using everything in our refrigerator and pantries. We are in a time where we need to make meals stretch. Everyday is a little different and we need to ensure that we are feeding ourselves and our families in a healthy manner. My grandmother who lived through world war 2, would be impressed, if she were alive that the lessons that she taught me as a child stuck with me. We were always told not to waste food and she always made food stretch for many meals .
Today, we are looking at broccoli crowns that have been sitting in my fridge for the past week. Instead of throwing them away we are going to use them in a great soup! I hope your family enjoys this recipe as much as mine did! As always stay safe and healthy!
2 broccoli crowns or a bag of frozen broccoli
3 carrots shredded
3 stalks celery sliced
8 cups chicken broth
3 tbsp gluten free flour (I used King Arthur 1:1)
3 Tbsp butter or olive oil
1 cup lactose free milk or other non dairy or milk
Shredded cheddar for topping
Heat oil or butter in a pot. Place broccoli, onions, carrots and celery. Cook on medium heat for 5 minutes. Next place chicken stock and cook for 1 hour. After the veggies are tender either place soup in blender or use Emerson blender to blend soup. Lastly, mix flour and milk together and temper in 1 cup of soup. Whisk together making sure there are no lumps and add this mixture to soup. Cook for 5-10 minutes or until soup thickens. Top with shredded cheddar and enjoy!