Description
A comforting bowl of broccoli cheddar soup with a creamy texture and savory cheese, perfect for chilly evenings.
Ingredients
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or a dairy-free alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 20 grams of protein powder
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
- Add the broccoli florets and vegetable broth. Bring to a boil and then reduce heat, simmering until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
- Stir in the milk and shredded cheddar cheese, cooking until the cheese has melted and the soup is creamy.
- Season with salt, pepper, and stir in protein powder if using. Serve warm.
Notes
For an extra kick, consider adding spices such as nutmeg or cayenne pepper. Experiment with alternative cheeses for different flavors.
