Light Broccoli, Cauliflower + Cheddar
Prep Time: 25 mins | Cooking Time: 45 minutes
Servings: 12 servings for a first course or lunch
PERFECT FOR: Weeknight Family Dinner or Weekday Lunch
SOUP STORY
When I told the family this week’s Sunday Soup would be broccoli, I got that look every mother knows (even from my husband!). The one that says “yuck!”. But….I was committed, so I carried on. I happen to be a fan of broccoli and I knew if I paired it with a delicious grilled cheese everyone would be happy in the end. I will admit I don’t typically crave a broccoli and cheddar soup because it calls to mind the congealed soup one might have seen in a school cafeteria or diner growing up. You know the one! That one that guaranteed a belly ache within the hour. So, today, I did not set out to make that soup. I craved the retro throwback, but wanted a light, bright soup that would not feel heavy. Skip the cream, a dash of cheese and some potatoes for depth and you are rocking that 70s vibe but without all of the calories and “yucky” feeling. I am excited to report that everyone loved it! This soup is perfect for an easy Sunday night dinner or weekday fall or winter lunch!
INGREDIENTS
1 large Spanish onion, diced
1/2 celery stalk, diced (stalk means the whole bunch)
4 garlic cloves, diced
3 tablespoons butter
8 cups home made chicken broth or Imagine Chicken or No-Chicken Broth
2 bags of organic frozen broccoli
2 bags of frozen or fresh riced broccoli and cauliflower
1 small head of fresh broccoli, steamed and shredded
4 medium russet potatoes diced
Cheddar cheese, shredded for garnish
French Baguette
Dash of Light Cream
Salt and Pepper
DIRECTIONS
Add onion, garlic and celery to the pot with 2 tbsp butter and sweat for about 10 minutes
Peel and dice the potatoes. Add potatoes, riced cauliflower and celery and broccoli to the pot
Add 1 more tbsp of butter, salt and pepper and stir to combine
Add 64 ounces of chicken broth or non-chicken broth (see below for options)
Bring to a boil and then simmer for 25 minutes or until all vegetables are tender—test with a fork for tenderness.
Steam the fresh broccoli head lightly, keep it crunchy. Strain, shred and set aside
Blend the soup with an immersion blender until smooth
Dash with Light Cream and taste for salt and pepper
Ladle soup into bowls, add shredded broccoli and cheddar cheese as garnish
Serve with a wedge of grilled cheese and enjoy!
DIRECTIONS FOR STOCK IF YOU ARE MAKING IT FROM SCRATCH (No time? Use Imagine Chicken or Imagine No-Chicken Broth for a vegetarian soup.)
Add chicken parts and saute in olive oil, 10 mins.
Add whatever vegetables you have in the kitchen-onions, garlic, carrots, celery
Add bundles of herbs in cheesecloth (whatever you like but parsley, thyme, bay leaves are my go to)
Add water and simmer for a minimum of 3 hours, better if you can let this simmer all day 7-9 hours for most robust flavor.
Alternatively-you can roast chickens, remove the meat and set aside for soup and make a stock from the bones. If you do this you must be diligent about straining and checking the broth for any bones.
Flavor with salt and pepper to taste and then strain and separate the meat, ensuring to check for bones.
