I had a much easier day today (see yesterday). Spending the day on juice felt effortless and I had a need for a much smaller quantity. I promised this soup recipe a few days ago and after some tweaking, here it is! You can make it thick and creamy, like a dip, or water it down (broth or water will work) for something soupier. I’ve tried and liked it both ways 🙂
2 stalks broccoli
3 oz raw goat cheddar
1 Tbsp white wine
sea salt, freshly cracked pepper, and a bit of stevia to taste
Cover the broccoli in water and boil until soft. Place in a food processor with just enough water for blending. Add wine and blend until creamy. Shred in the cheese and stir, it will melt nicely.
I tried out this Spaghetti Squash & Slow Roasted Tomato Confit, subbing the olive oil and vinegar for coconut oil and lemon. ‘Twas tasty 🙂