Broccoli Cauliflower Cheese Soup
(cream-less)
From “foodie and the
fix” (via Jenn)
Yield: 4 – 1.5 c.
servings
2 tsp butter
1 medium onion, chopped
1 c. carrots (about 2 medium)
4 c. low sodium chicken broth
4 c. broccoli, roughly chopped
2 c. broccoli, chopped into small pieces
2 c. cauliflower, roughly chopped
½ tsp. salt
Pepper, to taste
1 1/3 c. shredded sharp cheddar cheese
In a large pot, melt butter and add onions and carrots.
Cook, stirring occasionally, until they start to soften (they’ll finish cooking
later)
Next, add the 4 c. roughly chopped broccoli, cauliflower, ½
tsp. salt and the broth. Cover and simmer until veggies are very soft (you can
mash them against the side)
Meanwhile, cook the 2 c. broccoli that has been chopped.
Once veggies in the pot are done cooking, blend them until
you have your desired consistency (I like using an immersion blender and
leaving it a bit chunky).
Turn heat to low, add shredded cheese and remaining
broccoli. If it’s too thick for you, add broth until you reach desired consistency. Add pepper to taste and serve. (serve with
warm bread!)