Wednesday, December 9, 2015

21 Day Fix: Broccoli Cheese Soup

Serving Size: 1 1/2 cups
Calories per serving: 253
Containers: 1 1/2 Green, 1 Blue, 1/4 Red, 1/2 tsp
2 tsp butter
1 medium onion, chopped
1 cup chopped carrots
32 oz low-sodium chicken broth
4 cups broccoli, roughly chopped
2 cups cauliflower, roughly chopped
1/2 tsp salt and pepper
2 cups broccoli, chopped into small pieces
1 1/3 cups shreded sharp cheddar cheese
  1. In a large pot, melt the butter over medium heat.
  2. Add the onions and carrots. Cook until the carrots and onions start to soften.
  3. Add the roughly chopped broccoli (do NOT add the broccoli that you chopped into small pieces yet), the cauliflower, 1/2 tsp salt, and the broth. Cover and simmer until the veggies are all very soft. You should be able to easily mash them against the side of the pot.
  4. Meanwhile, cook the broccoli that's been chopped small in the microwave. Put them in a glass bowl with a couple tablespoons of water, then cook until very soft. I put them in for about 5 minutes, stopping after 2 minutes to stir.
  5. Once veggies from the pot (with the chicken broth) are soft, puree the mixture in the blender. Return to pot.
  6. Heat pot on low heat. Stir in the shredded cheddar cheese and the cooked finely chopped broccoli until all of the cheese is melted. Add pepper to taste.

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