It has been almost 3 full weeks since I began my paleo challenge with Crossfit Hook’d. Last night I started feeling as if I were getting a cold, so I decided a freezing Friday afternoon is the perfect day to make a crockpot soup! Soup always makes us feel better, right? I got this recipe from http://paleomg.com/sweet-potato-basil-soup/
2 sweet potatoes, diced
1/2 a yellow onion, diced
2 cloves of garlic, minced
1 tablespoon dried basil
1, 14 oz. can coconut milk
1 cup organic vegetable broth
Combine all ingredients in your crockpot.
Cook on high for 3 hours.
Add soup to food processor or blender and purée until smooth.
This soup would be delicious served with bacon & sour cream, or some crumbed sausage on top!
Since this Sunday is such a rainy and cold one, I decided to make my first soup! It is also my favorite soup, Broccoli Cheddar!! I wanted to make it as close to Panera’s version as I could and I absolutely loved it.
I found this recipe on Pinterest, and it came from:
1 tblspn butter
1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
2 cups half & half
4 cups chicken stock
16 oz. fresh broccoli florets, chopped
1 cup grated carrots
Salt & pepper to taste
8 oz. sharp cheddar cheese, shredded
In a large pot over medium heat, melt the tablespoon on butter.
Add chopped onions and cook until soft and tender, about 3 minutes.
Add the 1/4 cup of butter and flour and whisk until thick.
Continue to whisk while adding all the chicken broth and half & half.
Simmer on low-medium heat for about 20 minutes.
Add broccoli, carrots, salt and pepper, and mix, then simmer on low heat for 30-35 minutes.
Remove from heat and pulse with an immersion blender until smooth.
Place back on low heat and add cheese , mix and simmer for 10 more minutes.