Pescatarian Oat Flour Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Pescatarian Oat Flour Broccoli Cheddar Soup

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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