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October Recipe | Curried Cream of Broccoli

The arrival of fall means lots of soups and stews in my house. 

I love to cook but can't always do it. When I can I do my best to make it quick, affordable and healthy. I started playing in the kitchen shortly after my girls were born in 2008. Over the years I have learned to tweak recipes to fit any diet needs within my family. 

I refer to myself as a flexitarian. I eat meat on occasion but I tend to lean towards a vegetarian diet. My main goal just to eat whole, real food. I LOVE recipes that you can tweak to fit any dietary needs and this is one of them. I found it on the website Nom Nom Paleo because my husband follows the Paleo diet. With the switch of just one ingredient I was able to make this soup vegetarian/vegan. My husband can happily add some of his favorite slow cooked pulled meat right on top and I can enjoy it just as is. Versatility in food is my favorite.

Click on THIS LINK to get the recipe. If you wish to make this soup vegetarian/vegan then just switch out the chicken stock for vegetable stock. Easy peasy!! This recipe is already gluten and dairy free so that is a bonus if you don't include them in your diet. But if you love yourself some dairy you can always switch out the coconut milk for heavy cream. 



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