Healthified Broccoli Cheddar Soup
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 bunch
Broccoli1 small
Onion (finely chopped)1 medium
Potato (red-skinned, diced)1 cup
All-Purpose Flour3 cups
Chicken (low-sodium)1 tsp
Nutmeg (freshly grated)1 tsp
Worcestershire SauceDirections:
1
Separate the stems and the florets from the broccoli
2
Trim and discard the bottom of the broccoli stems and peel the tough outer layers
3
Finely chop the stems and coarsely chop the florets and set aside separately
4
Mist a large pot with nonstick cooking spray and heat over medium heat
5
Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes
6
Add the flour and cook, stirring, until lightly toasted, about 2 minutes
7
Stir in the broth and bring to a boil
8
Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes
9
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan
10
Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes
11
Add the entire contents of the pot with the florets to the soup along with the nutmeg
12
Stir to combine and remove from the heat
13
Stir in the Cheddar, Worcestershire and milk
14
Season with salt and pepper
15
Garnish with the scallions