- TRIM and finely chop broccoli, keeping stems and florets separate (6 cups).
- MELT butter in a large pot over medium. Add onion and broccoli stems. Cook, stirring occasionally, until stems begin to soften, about 7 min. Add garlic, salt and pepper and stir until fragrant, 2 min. Add flour and cook for 1 min.
- GRADUALLY stir in broth and milk. Bring to a boil, then reduce heat to medium-low. Simmer until stems are fork-tender, about 4 min, then add florets and simmer until tender, about 4 more min. Remove from heat.
- PURÉE soup with an immersion blender until smooth. Return pot to heat, reduced to low, and stir in cheddar. Ladle into bowls and top with additional cheese and cayenne.
Protein 17 g
Carbohydrates 14 g
Fat 12 g
Fibre 2 g
Sodium 654 mg
Excellent source of vitamin C
Chatelaine Quickies: Easy veggie soup