Broccoli "Cheese" Noodle Soup
This broccoli "cheese" noodle soup is a dairy-free & gluten-free version of the classic. It's veggie-packed, and so comforting.
Ingredients
- 2 tbsp avocado oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 ½ cups butternut squash cubed
- 1 ½ cups shredded carrots divided
- Salt & pepper
- 4 cups chicken broth
- 2 tbsp nutritional yeast
- ½ tsp turmeric
- 1 ½ cups Banza brown rice elbows
- 3 cups broccoli florets finely chopped
- 1 cup coconut milk
- 2 tbsp arrowroot starch
- 1 tbsp fresh chives chopped
Instructions
- Using a medium pot, heat the oil over medium heat. Add the onion & sauté for 3-4 minutes, then add the butternut squash, ½ cup of carrots, and garlic, & season with salt & pepper. Sauté for 5 minutes or until lightly fork-tender.
- Add the broth, turmeric, and nutritional yeast. Bring to a boil and reduce to a simmer for about 15 minutes, or until the squash is fully fork-tender.
- While the soup base cooks, bring a medium pot of salted water to a boil & add the Banza brown rice elbows. Cook according to package instructions, cooking al dente. Strain & rinse. Add about 1 tsp of oil and toss. Set aside.
- Once the squash is fork-tender, reduce the heat and carefully use an immersion blender to puree the soup fully.
- Add the broccoli and 1 cup of shredded carrots and simmer for 10 minutes, or until broccoli is tender.
- Combine the coconut milk and arrowroot starch, then add it to the soup along with the cooked pasta. Stir until the soup is thick and creamy.
- Serve topped with fresh chives!
Notes
A note on nutritional yeast: You can adjust the level to taste! If you'd rather use cheese in this recipe, I recommend adding about 1/2 cup to 1 cup of shredded cheddar at the end of the recipe, turning off the heat, and stirring to let it melt.
Nutrition
Serving: 1g