Recipe by Linda Wagner
One of my favorite things to eat in my past unhealthy life was Broccoli Cheese Soup. Preferably in a giant bread bowl from Panera. Delicious, but not so great for the waistline.
I was recently reading Megan’s blog and got inspired to make my own healthy version of this cold weather classic. It’s perfect for even the pickiest of eaters and I don’t think there’s anything moreÂ satisfying on a cold autumn night!
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4 full broccoli heads + stems
4 stalks of celery, chopped
4 large carrots, chopped
1/2 onion, chopped
3 cloves garlic, minced
6 oz mild goat cheddar, shredded (I used Alta Dena brand)
1 cup unsweetened Almond Milk
2-3 cups water
1/4 tsp nutmeg
small pat of butter
fresh cracked pepper
sea salt to taste
- First, melt butter in a large pot over med-high heat. Add chopped onion and garlic and cook until soft and transparent. Next add chopped celery, carrots, chopped broccoli stems (if you want your soup a bit chunky then use the stems only in this step, not the florets!), almond milk, water and some sea salt. Bring to a slow boil and cook until the veggies are soft, about 15mins.
- Next, pour the mixture into a high speed blender and blend until smooth. Or, you can blend the mixture using an immersion blender like I did.
- Then add finely chopped broccoli florets to the blended mixture and cook for another 10mins or until soft.
- Next stir in 6 oz of shredded goat cheese (I used Alta Dena Mild Cheddar) and add it to the mixture along with 1/4 tsp nutmeg.
- Stir the mixture well, then add sea salt and fresh cracked pepper to taste. I served mine topped with some goat cheese and chopped green onions.