A healthier version of the old classic cream of broccoli. The smoked cheddar is the perfect cheese for this soup and I can say there is no better way to get your broccoli’s!
Preheat a large pot on medium heat. Add the butter and oil. Once melted add the onion and sauté, stirring occasionally until lightly browned.
Add the garlic and sauté for 1 minute longer, stirring regularly.
Add the paprika and turmeric and 1 tablespoon of the coconut milk and sauté for about 30 seconds, stirring constantly. Cooking the spices like this is an optional step, but it brings out the their flavour.
Add the salt, broccoli and chicken broth and bring to a boil. Reduce heat and simmer the soup for 4 – 5 minutes or until the broccoli is just cooked. Cooking too long will make the vibrant green of the broccoli turn a little brown.
Now add the coconut milk and cheese, give a good stir and transfer the soup to a blender or a food processor and puree until completely smooth.
Pour back to the pot, bring to a simmer again and serve. Or if making ahead of time, transfer the soup into smaller containers and chill, then store for up to 4 days or freeze.
For a little nutritional variety you could substitute half of the broccoli with cauliflower. Simply add 2 cups of each and proceed with the recipe.
You could always use a less expensive cheese to cut the cost a bit if you like.