What I am eating this week: Broccoli-Cheese Soup

Hello everyone, and hope your winter is shaping up to be a great one.  Our winter here is turning out to be a strange one with short heavy spells of snow, then dry with spring like conditions.  Oh well, this means rock climbing and mountain biking one week and skiing and ice climbing another.  Sure, why not...

Well, what am I eating this week?  My mother Carol, and co-author of our book, Two Steps Forward, One Step Back came up with a great recipe for broccoli-cheese soup.  A soup that I long forgot about and one that is usually filled with cream; a SCD illegal ingredient.

Hear we go:
2 T butter
2 pounds broccoli, florets roughly chopped into pieces
1 medium onion roughly chopped (about 1 cup)
1 1/2 t scd legal dry mustard powder or regular wet mustard
Pinch cayenne pepper
3 cups chicken broth
2 cups water
1/4 t baking soda
1/2 cup frozen spinach or 2 cups fresh
3/4 cup shredded cheddar cheese
3/4 cup shredded parmesan cheese
Black pepper and salt to taste

Method:
Heat butter in large pan.  Add broccoli, onion, garlic, dry mustard, and cayenne.  Cook on medium heat while stirring about 6-8 minutes.  Add the water and baking soda to pan and bring to simmer.  Cover, and cook until all vegetables are soft (about 20 minutes).  Once soft, add the chicken broth and increase heat to medium high.  Add spinach and cook 3-4 minutes.  Transfer soup to blender and process until smooth.  Return to pan and add both cheeses over low heat stirring to incorporate well.  Add salt and pepper to suit your taste.  Enjoy! 

PS
Thank you everyone who has bought our book and for the wonderful and inspiring comments via Amazon, email or on this blog from readers around the world.  Keep doing what you are doing and showing those around you that IBD disorders can be managed effectively with good nutrition and lifestyle changes.  Keep up the good work!