Ingredients
2heads broccoli with stems
4slicesbacon
2carrots,diced
2stalkscelery,diced
1onion,diced
2tbspcoconut oil
4clovesgarlic,minced
2tbspall purpose flour
6cupschicken stock
15ozgreat northern beans,(1 can), drained
1½tspdry mustard
1tspsalt
¼tspcayenne pepper
¼tspground black pepper
Preparation
Cut broccoli florets into small pieces and reserve. Dice the stems into pieces.
Place bacon in a stockpot and cook over medium-high heat, turning occasionally for about 10 minutes until evenly browned. Drain bacon slices on paper towels and reserve the grease in the pot.
Cook broccoli stems, carrots, celery, onion, and coconut oil in the pot over medium heat for about 10 minutes until softened. Add garlic and cook for about 1 minute until fragrant.
Add flour; stir for 2 minutes. Pour in the stock, beans, mustard, salt, cayenne, and black pepper. Reduce heat to a simmer; cook for about 10 minutes until flavors blend.
Fill the blender halfway with the soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into another pot. Repeat with the remaining soup.
Add the reserved broccoli florets and simmer for about 5 minutes until tender. Dice the bacon and sprinkle over soup.
Serve and enjoy.
