Photo Credit: Nichole Mitchell
Spring comfort food is here!
This recipe serves 6:
1 small white onion, diced
2 medium broccoli (stalks and florets)
1 carrot, shredded
1 celery stalk, finely diced
3 cups chicken or vegetable broth
2 cups milk of choice
¼ cup butter (separated)
¼ cup flour
2 cups shredded reduced-fat cheddar cheese
salt and pepper to taste
Chop broccoli florets into small bite sized pieces and set aside. Separate and dice broccoli stalks. Bring a large soup pot over medium heat, add 1 tbsp butter, onion, celery, and broccoli stalks. Once broccoli stalks are tender, transfer mixture to a blender and add 3 cups of chicken or vegetable stock. Blend for 10-15 seconds until mostly smooth.
Meanwhile in the soup pot over medium heat, add remaining butter and flour. Stir mixture to form a paste. Once paste is bubbly, add the milk slowly whisking to combine. Pour in the blended mixture, add broccoli florets, and carrots. Reduce heat to low and simmer for 20-25 minutes. Remove from heat, stir in cheese and season with salt and pepper.
Nutrients per serving:
Calories (kcal) 286.1 Fat (g) 17.2 Saturated Fat (g) 10.2 Trans Fat (g) 0.5 Cholesterol (mg) 47.5 Sodium (mg) 450.0 Potassium (mg) 529.5 Carbohydrate (g) 16.4 Fiber (g) 2.2 Sugar (g) 6.6 Protein (g) 18.7 Vitamin A (RAE) 283.6 Vitamin C (mg) 55.8 Calcium (mg) 507.2 Iron (mg) 1.1 Vitamin D (μg) 1.0 Vitamin E (mg) 1.0 Thiamine (mg) 0.1 Riboflavin (mg) 0.4 Niacin (NE) 6.1 Folate (DFE) 74.7 Vitamin B6 (mg) 0.2 Vitamin B12 (μg) 1.2
