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It’s the first week of August and I’m already in back to school mode!
Because in just a few short weeks, I’ll not only be packing up my husband’s meals for work every evening, I’ll have a new kindergartener that is super excited about getting to bring her own lunch to school everyday!
- ⅓ cup friendly fat to cook in (butter, coconut oil, lard)
- 4lbs organic broccoli, either 4lb frozen bag or about 4 bunches broccoli coarsely chopped and including the stalks
- 4 large carrots, coarsely chopped
- 4 small onions, sliced
- 7 cloves garlic, chopped
- ½ cup brown rice flour (If you are grain free you may omit – it still tastes great it just won’t be quite as thick. You could leave out a cup of liquid if you wish for a thicker soup. OR you could add a few potatoes to the veggies as they cook to help with thickening it up. Don’t try coconut or almond flours – it just doesn’t work!)
- 4 quarts chicken stock (preferably homemade for more nourishment – see Tips section for how to make your own bone broth in the slow cooker!)
- Sea salt/pepper to taste
- In a large stockpot, sauté the onion, carrots, and broccoli in the friendly fat with a few pinches of salt for about 10-15 minutes, until the onions are clear and the broccoli is bright green.
- Add the garlic and brown rice flour and cook a minute or 2.
- Add the stock and bring to a boil.
- Reduce to a simmer until the broccoli and carrots are soft and cooked through, about 15ish minutes.
- Turn the heat off, and puree the soup completely with an immersion blender. Could blend in a regular blender if you wish.
- Add sea salt/pepper to taste. Add a few splashes of cream or coconut milk if you want, or top with sour cream or raw cheese!
- This freezes up great! Freeze in BPA free single serving freezer containers for easy transport to work or school. Right now I freeze in quart jars or half gallon containers. I actually have my eye on THIS freezer container set – I really one this one! I am still planning on freezing in larger containers as I pack my husband’s soup in his travel CrockPot to warm up himself at work, and I will be using this stainless soup thermos for my daughter’s lunchbox. I will keep the rest of the thawed out soup for the other littles and myself at home to have for lunch!
- This batch makes enough for the girls and I to have lunch, and then about 5-6 quarts leftover for the freezer. You can thin out the soup to stretch it if you want – it isn’t super thick but it certainly can be thinned out with more bone broth, and still taste yummy.
- TO FREEZE, leave the tops off the jars and let them come to room temp or sit in the fridge to cool off. Then transfer to the freezer with the lids off for 24 HOURS so they will expand to freeze without breaking your jars! You can put the lids on after a day of freezing.
- HERE is how to make your own bone broth for your soup! Slow cooker style so it is super easy!
- If you don’t have an immersion blender for your kitchen…oh! You must please treat yourself to one! I use mine almost everyday!
- Don’t forget the babes! Once you are ready to start soup purees this is a fun one to try – all of my babies loved this one from about 9 months on!
- Looking for more great lunch soup ideas? Try creamy veggie soup, fresh tomato soup, veggie beef soup, or roasted garlic soup!
This post was shared at Fat Tuesday!