NUTRITION

SERVINGS

INGREDIENTS

150g Broccoli

1 oz Cheddar Cheese

1 cup Chicken Broth

1 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Non-fat Greek Yogurt

1/4 medium Onion

1 clove Garlic

1 tbsp Whole Wheat Flour

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the broccoli with a small drizzle of olive oil, salt, and pepper, then roast for about 15-20 minutes until the edges are slightly crispy.

• 2

  In a medium pot, warm a teaspoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes soft and translucent.

• 3

  Sprinkle in the whole wheat flour and stir for about 1 minute to form a light roux, which will help thicken the soup.

• 4

  Gradually whisk in the chicken broth and unsweetened almond milk, stirring continuously until the mixture starts to thicken slightly.

• 5

  Add the roasted broccoli into the pot. Let the mixture simmer for 5 minutes to allow the flavors to meld.

• 6

  Remove the pot from heat and blend the soup using an immersion blender until mostly smooth, keeping some chunks for texture.

• 7

  Stir in the cheddar cheese until it melts into the warm soup, then blend in the non-fat Greek yogurt gently so as not to curdle it.

• 8

  Season the soup with salt and pepper to taste, and serve immediately while hot.