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Recipe of the Week 10/3: Lighter Cheddar Broccoli Soup

Yields 6 Servings 


1 Tbsp Butter or Ghee 

1 Tbsp Olive Oil 

2 Tbsp Gluten-Free Flour 

2 Cups Chicken or Vegetable Stock 

2 Cups Low-Fat Milk 

1 Medium Sweet Yellow Onion 

1 Clove Garlic diced, minced or pressed 

1 medium Carrot diced 

2 ribs Celery thinly sliced 

8 Cups Broccoli chopped small 

1 tsp Cayenne Pepper 

1 1/2 Cup Low-fat Grated Cheddar Cheese 


In a small bowl, whisk flour and cold stock until well combined. 

Heat olive oil and butter/ghee in a large skillet over medium-high heat. Saute onions until translucent, about 5 minutes. 

Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes. Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot. Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy! 

Meal Plan Check Boxes: 

2 Proteins 

2 Fats 

1 Vegetable 

1 Dairy 

Nutritional Facts: Per 1 cup: Calories: 200, Carbohydrates: 16g, Protein: 13 g, Fat: 9g, S Cholesterol: 19mg, Fiber: 3g, Sugar: 7g 

Adapted From : 

Found by: Brianna Lawless, MS, RDN

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