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Broccoli No-Cheese Soup

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Broccoli No-Cheese Soup



Ingredients :

  • 2 heads broccoli
  • with stems
  • 4 slices bacon
  • 2 carrots
  • diced
  • 2 stalks celery
  • diced
  • 1 onion
  • diced
  • 2 tablespoons coconut oil
  • 4 cloves garlic
  • minced
  • 2 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 (15 ounce) can great Northern beans
  • drained
  • 1 ½ teaspoons dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • Methods :

  • Cut broccoli florets into small pieces and reserve. Dice the stems into pieces.
  • Place bacon in a stockpot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve the grease in the pot.
  • Cook broccoli stems, carrots, celery, onion, and coconut oil in the pot over medium heat until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add flour; stir for 2 minutes. Pour in stock, beans, mustard, salt, cayenne, and black pepper. Reduce heat to a simmer; cook until flavors blend, about 10 minutes.
  • Fill blender halfway with the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into another pot. Repeat with remaining soup. Add the reserved broccoli florets and simmer until tender, about 5 minutes. Dice the bacon and sprinkle over soup.
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