Broccoli Cheese Soup

Ingredients

• 2 Tbs olive oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 1/2 tsp nutmeg

• 2 cups cauliflower florets, chopped

• 2 cups broccoli florets, chopped

• 8 cups chicken broth low sodium (or more as needed)

• 1  1/2 cups cheddar cheese, shredded

• 1/4 tsp salt, to taste

• 1 pepper, to taste

• 1 cup shredded carrots, matchsticks chopped

Directions

Prep

1. Chop onion.

2. Mince garlic.

3. Chop cauliflower and broccoli into florets [or use pre-chopped].

Make

1. In a large soup pot, heat olive oil over medium heat. Saute onion and garlic gently until soft and fragrant. Stir in nutmeg.

2. Add cauliflower, broccoli, carrots, and broth. Stir to combine. Bring to a boil, then reduce to a simmer, until cauliflower is soft; about 15-20 minutes. Add additional broth or water if necessary to keep cauliflower and broccoli covered.

3. Remove from heat and let stand until cool enough to puree.

4. Puree soup in batches in a blender. (Be sure to secure the lid of the blender as steam from the soup can create pressure and pop off the lid). Or use an immersion blender. OR do not blend at all if you like a larger vegetable texture.

5. Return pot to stovetop and whisk cheese into warm soup. If you need to reheat, do so gently or cheese will curdle.

6. Season with salt and pepper to taste.