High Protein Broccoli Soup
Serves
4
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
1 yellow onion, diced
2 carrots, peeled, diced
1 celery stalk, diced
2 cloves garlic, minced
4 tbsp all-purpose flour (or gluten-free flour)
24 fl oz (710 ml) chicken stock
10 oz (285 g) broccoli, chopped
16 fl oz (475 ml) unsweetened almond milk
4 oz (115 g) cheddar cheese, shredded
12 oz (340 g) 2% fat cottage cheese, blended until smooth
Nutrition
(Per Serving)
Calories
328
Fats
16 g
Protein
22 g
Carbs
24 g
Instructions
- In large pot, heat 1 tablespoon extra virgin olive oil over medium heat. Cook onion, carrots, and celery for 10 minutes, stirring often, until softened. Stir in garlic and cook for 1 minute.
- Add flour and stir well to coat vegetables. Cook for 1 minute.
- Pour in stock and add broccoli. Reduce to simmer and cook for 10 minutes. Stir in milk and warm gently, being careful not to boil.
- Add blended cottage cheese and shredded cheddar. Stir gently until fully melted.
- For creamier texture, use immersion blender to lightly blend soup to desired consistency. Season with salt and pepper to taste. Serve warm.