The cooler the weather gets, the more I'm craving warm, savory foods. Back in the days when I was ignorant of why I felt like trash all the time, one of my favorite things to do was to go to Panera and order the broccoli cheddar soup with a baguette on the side (also probably a cinnamon roll at the end). When I switched over to a more primal diet, I counted this out as a possibility and basically stuck to brothy, vegetable soups (which did NOT live up to my standards!). That's when I discovered nutritional yeast and coconut cream. These two ingredients have literally changed the way that I cook EVERYTHING and have brought creamy cheesyness back into my life.
So if you're ready to fully embrace the cold weather and re-visit your dairy days, this is the recipe for you! Let's get started.
-1 Tablespoon Coconut Oil (for sautee)
-1/2 tsp Minced Garlic
-2 Sweet Potatoes (can use Japanese)
-Aprox. 16 oz. Frozen Broccoli
-Aprox. 15 oz. Coconut Cream (I use the Thrive market brand, full fat to ensure no emulsifiers)
-2 TBSP Nutritional Yeast
-32 oz. Chicken Broth (or less, depending on how thin you want it to be)
-2 Tablespoons Coconut Flour
-Himalayan Pink Salt to taste
Step #1: Melt coconut oil in wok on medium heat.
Step #2: Add in the chopped onion and sautee until translucent.
Step #3: Add in the garlic and sautee with onion (burns quickly)
Step #4: Add in Chicken broth, chopped sweet potatoes, and broccoli. Cover and let simmer for aprox. 20 minutes, or until sweet potatoes are soft and can be easily pierced with a fork.
Step #5: Add in the coconut cream, salt, coconut flour, and nutritional yeast. Let simmer for 5 more minutes.
Step #6: Serve, and enjoy!
**The plantain biscuits in the picture are an amazing side to dip into the soup, and replace my baguette cravings. Recipe coming soon!**
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