A few weekends ago, the cupboards were bare, it was snowing out and I had no desire to trek out to the grocery store. Fortunately, we had a bag of broccoli in the freezer and some cheese in the fridge. So, I made this filling and nutritious soup.
- 1 cup of unsweetened almond milk(or milk of choice)
- 1/2 cup shredded cheddar cheese
- 1.5 cups broccoli, steamed
- 1 teaspoon dried onion
- 1/2 vegetable bullion cube
- salt and pepper to taste
Reserve 1/2 cup steamed broccoli to the side. Place remainder of ingredients in blender. Set to hot soup and start.
When finished, add rest of broccoli to blender and pulse a few times.
Serve with some toasted bread. Makes 2 big servings.
If you prefer a completely creamy soup, add all the broccoli in the beginning.