Broccoli & Cauliflower Chowder

December 18 2017

Ingredients

Directions

  1. In a Dutch oven or soup kettle, saute the peppers, onions, celery & carrots with the lemon and garlic butter flavors in butter until tender.
  2. Add remaining vegetables, chicken bone broth and bring to a boil. Reduce heat; simmer covered for 15 minutes, or until the vegetables are tender.
  3. In a separate container, slowly whisk flour with 1/2 cup of coconut milk until smooth; stir into kettle with the remaining cup of coconut milk. Bring soup to a boil; cook and stir for an additional 2 minutes. Mix in the parsley. Immediately before serving, stir in the cheese until melted. Salt & pepper to taste.

Image Credit: Flickr