Broccoli No-Cheese Soup Recipe

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.