Description
This easy veggie packed broccoli cheddar soup makes a healthy and cozy dinner.
Ingredients
Units
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- 2–3 tbsp olive oil
- 1/2 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, sliced into thin rounds
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
- 3 large cloves of garlic, chopped
- 1 large zucchini, shredded
- 1 large head of broccoli, cut into small florets
- 1/2 head of cauliflower, cut into very small florets
- 1 32oz container of vegetable broth
- 1 – 1 1/2 cups milk of choice, room temperature
- 2–3 cups shredded cheddar cheese
- 1 cups finely shredded kale
- juice of 1 lemon
Instructions
- In a large stove top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Saute for a few minutes until the onion has started to become translucent.
- Add the paprika, pepper, thyme, garlic, and zucchini to the pot. Stir to combine, and cook for another few minutes until the vegetables begun to just turn golden and become fragrant.
- Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10- 12 minutes, until the broccoli and cauliflower are tender.
- Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
- Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
- Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
- Serve hot. Enjoy!