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Broccoli Cheddar Soup

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Servings: 4 servings
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.