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Creamy broccoli cheddar soup
Creamy broccoli cheddar soup
500kcal Per person
22g Protein
26g Carbs
34g Fat
6g Fiber
Ingredients
- ¼ red onion
- 1 clove garlic (5 g)
- 8 ounces broccoli florets (frozen) (224 g)
- 1 tablespoon olive oil (15 ml)
- 7 fluid ounces water (210 ml)
- ½ cube vegetable bouillon
- 3 fluid ounces milk, 2% reduced fat (90 ml)
- 2 ounces cheddar cheese, shredded (56 g)
- 1 pinch nutmeg (1 g)
- 1 pinch chili powder (1 g)
Preparing this recipe
- Finely chop the onion and mince the garlic. Divide the broccoli into small florets.
- Heat the oil in a pan and sauté the onion and garlic until soft. Add the broccoli and cook for another 5 minutes.
- Add the water, bouillon cube and milk. Bring to a boil, then reduce the heat and let simmer for 10 minutes, until the broccoli is tender.
- Partially purée the soup with an immersion blender, leaving some broccoli pieces intact.
- Stir in the cheese until fully melted. Season with salt, pepper, nutmeg and chili powder for extra heat.
- Serve warm and garnish with a few broccoli florets.
Requisites:
- Immersion blender
Tip van FitChef
1. Finely chop some chives and sprinkle them over the broccoli cheddar soup before serving. Chives are rich in vitamins and add a mild onion flavor without being overpowering.
2. Make a larger batch of the soup and freeze a portion for later use.
