Broccoli Cheddar Soup

Ingredients

• 1 Tbs butter

• ½ onion, chopped

• ¼ cup butter, melted

• ¼ cup coconut flour

• 2 c milk (of choice)

• 2 c stock (chicken is great for flavor)

• 1 ½ c broccoli, coarsely chopped (stems peeled)

• 1 c carrots, matchstick-cut

• 1 stalk celery, thinly sliced

• 2 ½ c sharp Cheddar cheese, shredded

• 1 pinch salt & pepper

Directions

• Melt 1 Tbs butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 min. Set aside.

• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1-2 Tbs milk if necessary to keep the flour from burning, 3-4 min.

• Gradually whisk milk into flour. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste/texture is gone and thickened, about 20 min.

• Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

• Stir cheese into veggie mixture until melted. Season with salt and pepper to taste.