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!
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!)
(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
- Place all ingredients in a crock pot, in the order listed.
- Cook on HIGH 4 hours.
- Using an immersion blender, puree to desired consistency.