3cupslow FODMAP chicken brothsub vegetable broth for vegetarian
2cupslactose free whole milk
1/2tspsmoked paprika
1tspgarlic infused olive oil
20freshly cracked black pepper
1sprinklecayenne pepper
6oz.sharp cheddarshredded
Instructions
Slice the leeks finely. Chop the broccoli into very small pieces. Peel and slice the carrots.
Add the butter and leeks to a large soup pot and sauté over medium until the leeks are soft. Add the GF flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic oil , black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.
Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.
Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth).
Notes
Based on this recipe https://www.budgetbytes.com/easy-broccoli-cheddar-soup/