DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED
3 stalks Celery
2 cups low sodium bone broth
2 cups cottage cheese*
1/4 cup Oat flour (or regular flour)
1/4 teaspoon Salt
1/4 teaspooon Pepper
1/2 teaspoon Garlic powder
2 cups canned navy beans
2 tablespoons Cornstarch
1 cup almond milk (or any milk)
1/4 cup olive oil
Finely dice onion, celery and carrots.
Add 2 tablespoons olive oil to skillet. Sauté onions (and other veggies if desired) over medium heat until lightly browned, stirring frequently.
Add 2 cups bone broth to the pot along with carrots and celery. Bring broth to a boil over high heat, then reduce to medium heat and cook until vegetables start to soften (between 3-5 minutes).
Turn heat to medium low and add oat flour and seasonings,). Stir to coat the veggies in flour mixture.
Slowly stir in the almond milk. Bring soup to a simmer over medium high heat until mixture has thickened. (If the mixture is too thin. Add optional cornstarch slurry (cornstarch mixed with 2 tbs cold water). If it is too thick, add more milk as needed.)
At this point, you can mix into recipe with vegetables to give texture, or use an immersion blender or blender to puree mixture until smooth, or to your liking.
Blend the cottage cheese in the blender until silky smooth. Add the cooked beans to the blended cottage cheese mixture.
Now it’s time to mix the broth and vegetable mix with the protein mix. You will not taste the cottage cheese as this is adding quite a bit of protein to the soup.
Serve and enjoy!
Dairy Free Option
Omit cottage cheese and add 2 additional cups of beans but mash them to add thickness to the soup