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Satisfy winter cravings with this broccoli & cauliflower cheddar soup

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In the face of trendy superfoods like kale, faro and chia seeds, sometimes it is immeasurably reassuring to return to classic comfort food with one of the original nutrient-boosters -- broccoli! Broccoli provides excellent texture and flavor in winter soups, such as this recipe for Broccoli & Cauliflower Cheddar Soup.

Broccoli cheddar soup is a common comfort food, yet it is also undeniably heavy due to copious amounts of butter, cream and cheese-cheese-cheese. This Broccoli & Cauliflower Cheddar Soup recipe is deliberately lighter in composition. Cut down on the dairy with a considerably smaller ratio of cheddar cheese, reduced-fat milk instead of heavy cream, and olive oil in place of butter. This reconfiguration of ingredients highlights the vegetables in a delicious dynamic.

This homemade soup recipe has remarkable flavor complexity, sacrificing none of the taste with the lighter ingredients. The soup is laden with soft chunks of broccoli, but the broth itself is also thickened with blended cauliflower, potato, onion and additional broccoli for an exciting range. Rather than overwhelm the vegetable content, grated cheddar cheese is gently intermingled in this soup.

With the rapidly dropping temperature, turn to traditional comfort food to warm up. Try a lighter twist to the old classic with this Broccoli & Cauliflower Cheddar Soup recipe -- you'll love this veggie-packed update!

Ingredients:

  • 4 cups broccoli, diced
  • 1/2 head cauliflower, diced
  • 1 medium potato, peeled and diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 tbsp olive oil, separated
  • 4 cups vegetable broth
  • 1 cup reduced-fat milk
  • 1 1/2 cups sharp cheddar, shredded
  • 1 tsp salt
  • 1 tsp pepper

Directions:

Set aside two cups of broccoli. In a large pot, saute the remaining broccoli, cauliflower, onion and potato with two tablespoons of olive oil. Cover with a lid, stirring occasionally. Cook until vegetables have softened. Add the vegetable broth.

Next, use an immersion blender to blend the ingredients until creamy. Set aside.

Heat the remaining olive oil in the pot. Saute the last two cups of broccoli until bright green. Add the minced garlic. Next, return the blended vegetable mixture to the pot, as well as the milk, salt and pepper. Remove from heat and stir in the cheddar cheese.

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