| INGREDIENTS | |
|---|---|
| 1 Tablespoon canola oil | |
| 3 cloves garlic, peeled and chopped | |
| 1 onion, chopped | |
| 2 stalks celery, chopped | |
| 1 potato, peeled and cubed | |
| 8 cups broccoli florets | |
| 4 cups chicken stock | |
| Salt and Pepper | |
| ------ | |
| 2 cups milk | |
| 4 ounces cheddar cheese, grated | |
DIRECTIONS |
|
|---|---|
| - In a large soup pot preheated over medium heat, sauté together the onions, garlic, celery and potato with the olive oil until the veggies develop some color. | |
| - Add the broccoli and cover the broccoli with stock. Allow the soup to simmer for about 20 minutes or until the broccoli and potatoes are really soft. | |
| - Blend the soup using either and emersion blender or a regular blender | |
| - Add the soup back in the pot (if you used a blender to puree it) add the milk and cheddar cheese and heat everything together for just about a minute. Adjust for seasoning and serve! Salt and pepper to taste. | |
| Vitamin A | 575% |
| Vitamin C | 1473% |
| Calcium | 199% |
| Iron | 64% |
