THE MOST REQUESTED MEAL AT OUR HOUSE IS… this Broccoli Cheddar Soup! 💚🌱🥦🥒🍏🥑 Annnnnnnnd, it’s perfect for #GreenWeek!
I love adding everyday superfoods to make meals even MORE nourishing. This Broccoli Cheddar Soup isn’t JUST broccoli and cheese. There’s also spinach + lentils + quinoa + greek yogurt… which means extra protein, extra veggies, and extra nutrients. And it’s Babycakes’ absolute favvvvvvvv, so she devours it happily without complaining or arguing <—– #winning
It’s even perfect for the lunchbox — just use the thermos part of the OmieBox!
This recipe is from my cookbook, Superfood Weeknight Meals. And it’s what I based these waffles on! 🧇
Broccoli Cheddar Soup
Servings 4 servings
Ingredients
- 1 Tbsp olive oil
- 4 cups broccoli cooked and divided
- 4 cups baby spinach
- 1 cup cooked quinoa
- 32 oz chicken stock
- 1/4 cup almond flour
- 1 Tbsp minced garlic
- 1 tsp Worcestershire sauce
- 1/4 tsp onion powder or sub fresh
- 1/2 tsp sea salt
- 2 cups shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- 2 Tbsp butter
Instructions
- In a large pan over medium heat, heat the olive oil. Add the spinach and sauté for about 5 minutes, or until soft and wilted, but not brown. Transfer to a blender.
- Also to the blender with the spinach, add 2 cups of broccoli, the Quinoa, chicken broth, almond meal, garlic, Worcestershire sauce, onion powder, and sea salt. Blend until smooth. Pour the blended mixture into a large stockpot over medium high heat.
- Coarsely chop the remaining 2 cups of broccoli and add it to the stockpot. Stir in 2 cups of Cheddar cheese, the yogurt, and butter. Heat for 10 minutes, or until the cheese has melted completely. Serve hot.
Notes
🌱 To make it plant-based: swap in @imaginesoups veggie “no chicken” broth, use vegan “cheddar like” shreds from @violife_foods_usa, and @meltorganic butter. You can omit the Greek yogurt altogether, or sub in @followyourheart sour cream.