Nickel Allergy Friendly Oat Flour Broccoli Cheddar Soup
Total time45 min
Prep time15 min
Cook time30 min
4.6(10)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- ¼ cup oat flour
- 4 cups low-sodium chicken broth
- 1 lb broccoli florets, cut into small pieces (about 5 cups)
- 1 cup whole milk
- ½ tsp ground turmeric
- ¼ tsp black pepper, plus more to taste
- ½ tsp salt, plus more to taste
- ¼ tsp ground mustard
- 6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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