Broccoli Cheese Soup
One of my favorite things to eat in my past *unhealthy* life was Broccoli Cheese Soup. Preferably in a giant bread bowl from Panera. Delicious, but not so great for the waistline, ya know what I’m sayin?!
I was recently reading Megan’s blog and got inspired to make my own healthy version of this cold weather classic. It’s perfect for even the pickiest of eaters and I don’t think there’s anything more satisfying on a cold autumn night!
- 4 full broccoli heads + stems
- 4 stalks of celery, chopped
- 4 large carrots, chopped
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 6 oz mild goat cheddar, shredded (I used Alta Dena brand)
- 1 cup unsweetened Almond Milk
- 2-3 cups water
- 1/4 tsp nutmeg
- small pat of butter
- fresh cracked pepper
- sea salt to taste
First, melt butter in a large pot over med-high heat. Add chopped onion and garlic and cook until soft and transparent. Next add chopped celery, carrots, chopped broccoli stems (if you want your soup a bit chunky then use the stems only in this step, not the florets!), almond milk, water and some sea salt. Bring to a slow boil and cook until the veggies are soft, about 15mins.
Next, pour the mixture into a high speed blender and blend until smooth. Or, you can blend the mixture using an immersion blender like I did…so much easier. I highly recommend investing in one! I use mine all the time for blending soups, mashed potatoes, etc.
Then add finely chopped broccoli florets to the blended mixture and cook for another 10mins or until soft.
Next comes the cheeeeeeeese. Stir in 6 oz of shredded goat cheese (I used Alta Dena Mild Cheddar) and add it to the mixture along with 1/4 tsp nutmeg.
Stir the mixture well, then add sea salt and fresh cracked pepper to taste. Et voilà! A lovely Broccoli Cheese soup that’s clean, perfectly combined, loaded with veggies and super tasty!
I served mine topped with some goat cheese and chopped green onions. It was soooooo good! What are your favorite cold weather recipes?
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