Detox Monday

There are countless ways I gather new recipes: magazines, cookbooks, websites, and food blogs. The list goes on. However, my favorite means for collecting new recipes is through a friend or family member, once it has been tried, tested and recommended.

Recently my sister-in-law passed along this recipe for Vegetable Broccoli Soup. This dish was just what I needed after a weekend where baked goods were becoming a major food group.

Loaded with broccoli, carrots, potato and a touch of cheddar, this soup brings the veggies, while providing a delicious and satisfying meal.

Vegetable Broccoli Soup

Source: Adapted from Homemade Mothering

What You Need

  • 1 tablespoon butter
  • ½ onion, diced
  • 3 to 4 garlic cloves, smashed and roughly chopped
  • ¾ cup chopped carrots
  • 1½ medium potatoes, diced and unpeeled
  • 4 cups chicken or vegetable broth
  • 1½ medium heads of broccoli, florets and thick stems chopped
  • Salt and pepper to taste
  • 2/3 cup reduced fat shredded cheddar cheese

What To Do

  1. In a large pot, melt butter over medium heat. Add onions and sauté until they soften, about 6 minutes.
  2. Add carrots and potatoes. Cook for 5 minutes.
  3. Add garlic and cook until fragrant.
  4. Pour in broth and bring to a boil. Cook until potatoes are just beginning to soften, about 10-15 minutes.
  5. Stir in chopped broccoli florets and stems, and cook until just beginning to soften.
  6. Puree using a handheld immersion blender, or in batches using a counter top blender.
  7. Once pureed, add salt and pepper to taste.
  8. Stir in cheddar cheese until fully melted.

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