Growing up in New England I often looked forward to the change of each season. For fall this meant comfortable sweaters, cozy fires, beautiful foliage and my moms ultimate comfort soup: Broccoli Cheddar. Food allergies aside there is no reason why I should stop having this classic comfort food, all I needed to do was a little reinventing! This Paleo friendly version really hits the spot. It is nutrition and creamy without the use of cheese!
One head of broccoli
Two leeks
I clove of garlic
2 the ghee
2 cups chicken broth
1/4 tsp parsley
1/8 tsp celery salt
1/8 -1/4 tsp white pepper
Salt pepper to taste
Directions:
Cut of the both ends of the leeks using only the white sections, rinse well and finely chop. Saute leeks and garlic in ghee over medium-low heat until soft. Add chopped broccoli and chicken broth and bring to a simmer. Cover and cook until the broccoli is tender, about 15 minutes. Add spices. Transfer ingredients to a blender to puree the soup.
Ladle soup into individual bowls for serving.
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