Broccoli and Cheese Soup

20130716-170925.jpg

PHOTO SOURCE
I think everyone has their own way of making broccoli cheese soup. There are loads of recipes on the net. You could be looking for hours to find just the right one. What is fun about cooking is you can make your food exactly the way you and your family like it. The below is my recipe. I don’t have a photo of mine so I have used Mel’s photo. If you pop over to Mel’s website you can also take a look at her fun recipes!
Enjoy ~ Sarah xxxx

Broccoli and Cheese Soup

Ingredient

2 bunches of fresh broccoli (You can use frozen)
1/2 cup of celery
3 small potatoes (chopped finely)
2 cups chicken stock (you can use veggie stock or just water if you want)
1/2 cup of sharp cheddar cheese (plus extra 1/2 cup for topping when finished)
1 heaping cup of regular gouda cheese (remove rind) Or (use another type of cheese you like)
1/2 cup grated carrots (I will sometimes leave out the carrots)
1 white large onion or 2 small onions (2/3 cup to 1 cup)
3 large cloves of garlic (chopped/minced)
1/2 tsp ginger (I use fresh) (I keep my ginger in the freezer and grate it frozen)
1 cup cream (or use sour cream or milk, or coconut milk)
3 TBSP all purpose flour (GF flour) or (grated potato to thicken)
3 TBSP butter
2 bay leaves
1 tsp garlic powder (you can leave this out and add more minced garlic instead)
1/2 tsp allspice
1/2 tsp ground nutmeg
1 tsp dried basil (or 1/4 cup of fresh basil)
1/8 tsp cayenne pepper (use less if you don’t like it hot or more if you do)
salt & white pepper to taste

Method
Sauté onions, celery and garlic, cook out your spices, then add the rest of the veggies then add stock and simmer for 15 to 25 mins. We have our own veggie garden plus we get organic veggies deliverd each week so I might switch out some of the veggies from time to time. Oh… you do not have to use only organic veggies, just use what you have and what you like. Add cream and cheese last and make sure you warm it up and melt the cheese. If it is looking too chunky I will use a potato masher to mash it up. I will had more cheese to garnish. Oh… If you are making it for a super large family I just double the recipe and/or add more stock, water or cream. I also will add dried chili peppers for more heat and a dash of lemon, apple cider or lime to brighten it up. I serve it with crusty garlic bread.

Recipe: Creamy Tomato Soup

SOURCE

Yum… I am feeling hungry! This recipe is very close to my own recipe. I found this one at MY RECIPES. In my recipe I will often add sweet paprika and/or some chili flakes. Oh… I will always add a little blob of real butter in with some oil like Olive or Sunflower for sautéing onions. I only use gluten free flour or corn flour. If we have friends over who are lactose intolerant I will just add another can of tomatoes and a little rice or almond milk instead of cream. You can always have some sour cream on the table for those who want to add it to their own bowl can. Soup served with toasted cheese sandwiches are always a crowd pleaser. Hope you and your family enjoy this recipe as much as ours.
~ Sarah xxx

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE

Recipe – Minestrone Soup

Love this recipe from food wishes! If you click on the photo you will go directly to the food wishes source. I know you will love it too! Of course I make all my food completely gluten free. I just substitute pasta for gluten free pasta. In the USA I used Canadian bacon as it was leaner than regular bacon. In Australia I use regular GF bacon as it is fairly lean. I also try as best I can to use in season and organic produce. Organic produce can be terribly expensive so we can’t always afford to buy organic all the time. We do our best and that is really all anyone can do. ~ Sarah xxx

Ingredients:

3 oz pancetta (or regular bacon)

2 tbsp olive oil
1 diced onion
1 cup diced celery
4 minced garlic cloves
4 cups chicken broth
1 (28-oz) can plum tomatoes, crushed fine
2 cups water, plus more as needed
salt and pepper to taste
1 tsp dried Italian herb blend (mine was thyme, oregano, rosemary, basil)
red pepper flakes to taste
1 cup freshly shucked cranberry beans (aka shelling beans)
2 or 3 cups chopped cabbage
1 (15-oz) can garbanzo beans, drained
1 bunch swiss chard, chopped
2/3 cup raw ditalini pasta
extra virgin olive oil, Parmigiano-Reggiano, and fresh Italian parsley to garnish the top