This one is scary good.  I want to eat the whole pot of soup all by myself!


Boccoli & Cheddar Soup
Makes about 4 - 5 servings
1/4 cup melted butter + 2 Tablespoons butter, divided
12 oz bunch broccoli, cut into florets
1 small onion, diced
1 medium carrot, julienned
1/4 cup coconut flour
1 cup heavy whipping cream
2 cups vegetable broth, more if you want it thinner but I think it's plenty thin
1/8 teaspoon nutmeg
1/4 - 1/2 teaspoon white pepper
sea salt to taste

Bring a pot of salted water to a boil. Boil broccoli florets for 2 - 3 minutes. Drain; put in cold water, when cold drain and set aside. Saute onions and carrots in the 2 tablespoons of butter until the veggies are soft but still have body. Remove from pan and set aside. Add the 1/4 cup melted butter to your pan, add in the flour, stirring constantly for a few minutes. Slowly pour in heavy whipping cream and vegetable broth while whisking. Add in nutmeg and stir. Simmer over medium-low for 20 minutes. Add in veggies and vegetable broth if you think you need it. Stir simmer for another 20 - 25 minutes. Use a potato masher to make the florets the right size. Add in half of the cheddar cheese. Season to taste with salt and white pepper. Serve with additional cheddar cheese.