1 large head of broccoli
3 carrots, sliced
1/2 medium onion, chopped
4 cups vegetable broth
3 cups Sharp Cheddar, Grated
3 Tablespoons grass-fed Butter
3 cloves Garlic, chopped
1 teaspoon Garlic powder
1/4 teaspoon Sea Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1 teaspoon Thyme
2 Bay leaves
3 tablespoons Rice starch (or cornstarch)
In a large stock pot, melt butter over medium-high heat. Add garlic, onion, and carrots. Saute until onions start to caramelize. Add the broccoli stems. Stir in salt, pepper, garlic powder, thyme, and nutmeg. Add 2 cups vegetable broth. Bring to a simmer and reduce heat to low.
Remove florets from the broccoli stems, chop small and set aside. Remove skin off the stems and chop stems fine.
In a small bowl add rice starch and stir in remaining 2 cups broth until all lumps are removed. Add rice starch/stock mixture to the simmering soup on the stove while stirring. Cook until soup starts to thicken.
Remove from heat and puree soup in a blender in 2 batches to avoid having a mess. Return soup to pot and simmer over low heat. Add broccoli florets and cook until tender.
Stir cheese and stir over low heat until melted.
Serve with crusty bread, in a bread boule or with gluten free skillet cornbread.