With Great Mercy

Finding hope when you have trigeminal neuralgia and other types of pain

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December 13, 2010

Gluten-free, no-chew broccoli cheese soup recipegluten free no chew broccoli cheese soup

Two 32 oz. cartons organic (gluten-free) chicken broth

1 cup peeled potatoes, finely diced

1 tsp onion powder (optional)

1/4 cup brown rice flour

1 tablespoon minced garlic

1 tsp sea salt

1 1/2 cups milk (I used 1% fat)

14 oz bag frozen broccoli florets

8 oz cheddar cheese (I used 2% sharp cheddar)

In a covered 6 or 8 quart pot, bring chicken broth to a boil. Add potatoes, onions, garlic, and salt. Put the lid back on and bring back to a low boil until potatoes are extremely soft. They, along with the brown rice flour, will give your soup body. When your broth comes to a low boil, turn it down to a simmer.

To create a no-chew soup, you'll need to boil your broccoli separately, until it is soft. Place it in a blender or run it through a food processor until it is pulverized.  Place it into the soup and stir. Add cheese to the mixture, stirring until it melts. Heat until it is a desirable temperature for serving.

For a garnish, sprinkle a little extra cheese on top. It's a full-bodied soup that isn't terribly heavy or rich.

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