Golden Cheddar & Veggie Soup
Chilly days and flu season meet their match with this nourishing Golden Cheddar & Veggie Soup. Savory bone broth, root veggies, alliums, broccoli and kale are harmonized with tangy Vat 17 and healing turmeric to create a bowl of comfort. Inspired by a blend Sophi, our Director of Procurement and Export, makes for her family, this soup is sure to add some warmth to your table!
What You’ll Need:
4 tablespoons olive oil
1 large onion, chopped
6 large garlic cloves, slices
3 cups carrots, coarsely chopped, separated
1 cup celery, coarsely chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon turmeric
1/2 teaspoon ground mustard
4 cups chicken bone broth
1 cup potatoes, chopped
1 cup dinosaur kale, coarsely chopped with stems removed
1 cup small broccoli florets
6oz Vat 17, shredded (about 2 cups)
2 tablespoons butter
2 tablespoons flour
2 cups milk
Directions:
Heat olive oil in a large stock pot. Add onions, garlic, 2 cups of chopped carrots, and celery. Sauté on medium heat until tender, about 10 minutes.
Add the spices and continue to cook for 2 minutes to allow them to release their flavors.
Add the bone broth and increase the heat to medium high. Bring the soup to a boil. Once boiling, reduce the heat and simmer for 15 minutes, stirring occasionally.
Using an immersion blender, purée soup. If using a standard blender, purée the soup in batches and return the batches to the stock pot.
Once the mixture is blended, add 1 cup chopped carrots and the potatoes, kale, and broccoli to the pot. Cook over medium low heat until the vegetables are tender.
In a separate pan, make a roux by melting the butter over medium low heat. Add the flour, mixing well to incorporate it completely. Heat the mixture for 2 minutes to form a paste, stirring often.
To the roux, add the milk and whisk gently until the mixture begins to lightly boil and thicken. Remove the pan from the heat and add handfuls of the shredded Vat 17, whisking gently until the cheese is melted and fully incorporated.
Stir the cheese mixture into the soup in the large stock pot. Heat gently, but thoroughly. Adjust seasoning to taste as needed.
Serve with warm bread and fresh fruit. Enjoy!