Broccoli Soup with Goat Cheese




1 Tablespoon olive oil
1/2 a yellow onion, chopped
2 cloves garlic
4 celery stalks, chopped
2 large carrots, chopped
4-5 cups of chopped broccoli florets and stems
6oz. raw goat cheddar
3-4 cups stock
Pink Himalayan, or sea salt, to taste
1/2 teaspoon ground nutmeg


In a large pot, melt olive oil over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent. Add the chopped celery, and a splash of water to keep everything moving.

Add the carrots and chopped broccoli and stems into the pot, adding the stock.

Cover and reduce heat to simmer for 30 minutes. Once the veggies are nice and tender, puree with a stick blender until smooth

Add the nutmeg and sea salt, to taste. Add in the  goat cheese, stirring until melted in. Taste the resulting soup, and add more seasoning if necessary.

Adapted from Better Broccoli Cheddar Soup, and Everyday Detox cookbook.

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