San Francisco & Soup….

I’m baaaaaack!
 I have been off visiting GF Guy in San Francisco the past week and a half. 
It was glorious! If you have never visited, you simply must. I had practically zero problems finding GF options. Even the corner store stocked Pamela’s Cookies, LaraBars, & Kombucha! 
GF Guy took me on a surprise getaway to Sonoma where we visited the amazing Benziger Family Biodynamic Winery, ate at The Girl & The Fig, and hiked around Muir Woods. (Fun Fact: Return of the Jedi was filmed in Muir Woods) 
We also went on the not-to-be-missed GoCar Tour, ate at Cafe’ Gratitude and the Hot Spud, and saw the Sea Lions at Pier 39
My flight back was cancelled (thanks Southwest), and I was forced to spend an extra day on the West Coast… darn…. 😉
So… what did we do to celebrate? We went to House of Air and bounced around on trampolines for an hour!
We took a bunch of video footage. Hopefully GF Guy will have it edited and ready to go soon. 
Now, get ready for a new recipe featuring….
Until recently, I had never experienced the joy that is Broccoli Soup. No offense to my wonderful mother (Hi, Mom!), but growing up, I thought the only way to eat broccoli was nuked, fresh from the freezer. 
I now know this to be ridiculous! Thank goodness! 
Last time I attempted to make Broccoli Soup was a dismal failure. It was a bland, tasteless mess! I blame this on not cooking the broccoli long enough. When I tried to puree the soup, the broccoli was too hard and clogged my blender. 
Determined not to make the same mistake twice, I made this version in my crock pot. Believe it or not, it tasted delicious and didn’t leave a lingering aroma of broccoli smell! (You know what I’m talking about.)
Enjoy this supper on a sunny spring day with a side of toast. (Gluten-Free, of course!)
Broccoli Soup
(Gluten-Free, Dairy-Free, Nut-Free)


  • 1 Tblsp Extra Virgin Olive Oil
  • 1 Yellow Onion, chopped
  • 1 Sweet Potato, peeled & cubed
  • 1 Carrot, chopped
  • 1 large Scallion, chopped (or 2 small)
  • 1 lb Broccoli Florets
  • 4 cloves Garlic, minced
  • 4 cups Low-Sodium Chicken Stock
  • 1 tsp Curry Powder
  • 1/2 tsp Cumin
  • pinch Red Pepper Flakes
  • pinch Sea Salt
  • 1/3 cup Coconut Milk


  1. Place all ingredients in a crock pot, in the order listed.
  2. Cook on HIGH 4 hours.
  3. Using an immersion blender, puree to desired consistency.