Description
A delicious creamy low FODMAP broccoli cheddar soup. Cheesy comfort food! Perfect for a cold day. Gluten free and low in lactose.
Ingredients
Scale
- 4 tbsp butter
- 30 g (1/4 cup) gluten-free flour
- 500 ml (2 cups) lactose-free milk (cow’s milk or almond milk)
- 500 ml (2 cups) low FODMAP stock (see here for an overview of low FODMAP stock cubes)
- 300 g (10.6 oz) broccoli florets
- 100 g (3.5 oz) carrot julienne
- 1 tsp mustard
- 1/2 tsp pepper
- 1/2 tsp salt
- 100 g grated cheddar cheese
Instructions
- Heat the butter in a soup pan until it has melted.
- Then add the flour and stir well with a whisk for 1-2 minutes.
- Then pour in the milk little by little while you keep whisking so that no lumps are formed.
- Then add the stock and stir well.
- Now add the broccoli florets, carrot julienne, mustard, pepper, and salt to the soup.
- Let the soup cook for 15 to 20 minutes until the broccoli has softened.
- You can choose to puree the soup. I don’t do this, because I like it when there are pieces of broccoli in it. If you want to do this, it is best to do it now.
- Now add the cheese to the soup and stir the soup until the cheese has melted.
- Taste the soup and add some salt or pepper to taste. Divide the soup over bowls and serve.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Boiling
- Cuisine: American