Photo: Erik Putz
The traditionally indulgent broccoli-cheddar soup gets a slimming makeover with the addition of milk instead of heavy cream.
1 tbsp canola oil
3 garlic cloves, minced
1 onion, chopped
6 cups broccoli florets
1 large Yukon Gold potato, peeled and finely chopped
3 cups vegetable broth
3 cups milk
1/2 cup chopped parsley
2 cups grated cheddar
additional cheddar, and parsley for garnishing (optional)
Heat a large pot over medium. Add oil, then garlic and onion. Cook until almost softened, 3 min. Stir in broccoli, potato, broth and milk. Boil, then simmer, partially covered, until potato is tender, about 10 min. Stir in parsley.
Purée in batches in a blender, then return to pot over medium-low. Stir in cheese. Garnish with parsley, more cheese and olive oil, if desired.
Protein 21g, Carbohydrates 30g, Fat 4g, Sodium 814mg.
Soup will keep well refrigerated in a covered container up to 2 days or frozen up to 1 week. Reheat in a large pot over medium, stirring occasionally, until warmed through.
Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.