Broccoli and Cheese Soup
Servings 6
Ingredients
- 2 TBSP Olive Oil
- 1 Onion, medium, chopped
- 2 Carrots, large, peeled and chopped
- 4 Garlic clove, minced
- 1/2 tsp Black pepper
- 1/2 tsp Thyme, dried
- 1/4 cup All purpose flour
- 3 cup No added salt vegetable broth
- 1.5 cup Almond milk
- 1 bunch Broccoli, washed and chopped
- 1 head Cauliflower, washed and chopped
- 1 tsp Dijon mustard
- 1 cup Mozzarella, grated
- 2 TBSP Nutritional Yeast
Instructions
- 1. In a large pot, on medium heat, add the olive oil on medium heat onion, pepper, and thyme. Cook, stirring often for 5 minutes, or until softened.
- 2. Next add the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
- 3. Add the broth, broccoli, carrot, and mustard to the pot and stir to combine. Simmer for 20 minutes, or until the vegetables are tender.
- 4. Slowly add the almond milk, cheese and nutritional yeast, stirring after each addition, until all the cheese is melted. Let cool and blend with an immersion blender or blender.
Notes
Makes 6 servings.
Pre serving: 10.4 g fat, 287 mg sodium, 22.7 g carbohydrate, 6.9 g fibre, 13.6 g protein, 889 mg potassium, 267 mg phosphorus