Broccoli & Cauliflower Chowder

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 teaspoon Bickford Flavors Lemon Flavor
• 1/2 teaspoon Bickford Flavors Garlic Butter Flavor
• 1/4 cup melted butter
• 2 cups cauliflower, chopped
• 2 cups fresh chopped broccoli
• 4 cups Erie Bone Broth Chicken Bone Broth
• 1 1/2 cups coconut milk
• 3 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley
• 2 cups shredded Cheddar cheese
• salt  & pepper to taste

Directions

1. In a Dutch oven or soup kettle, saute the peppers, onions, celery & carrots with the lemon and garlic butter flavors in butter until tender.
2. Add remaining vegetables, chicken bone broth and bring to a boil. Reduce heat; simmer covered for 15 minutes, or until the vegetables are tender.
3. In a separate container, slowly whisk flour with 1/2 cup of coconut milk until smooth; stir into kettle with the remaining cup of coconut milk. Bring soup to a boil; cook and stir for an additional 2 minutes. Mix in the parsley. Immediately before serving, stir in the cheese until melted. Salt & pepper to taste.

Image Credit: Flickr