I always have a pot of soup in my fridge. My kids love it and it’s great to snack on. Plus, soup is a great way to get your kids to eat more vegetables! Most of the time I make this yummy vegetable soup or classic chicken soup with matzo balls, but sometimes my people ask for something different. This time, the request was for broccoli-cheddar soup. Luckily for them, I had broccoli and I had cheddar. And I had 30 minutes. Which in all seriousness, is all the time it took.
This broccoli-cheddar soup has to be the easiest thing in the world to make. Of course, it’s vegetarian (for my girlie) and I just like I always do, I stuck in some healthier ingredients to try to amp up the nutrition and lighten it up. Instead of tons of cream, I used light table cream (15% fat) and unsweetened coconut milk (so creamy and delicious for cooking, and no coconut taste at all). Obviously, I used coconut oil instead of butter or another oil (gotta stick that one in where I can.) I didn’t skimp on the cheddar cheese (it IS in the name of the soup…), but I used extra sharp to make sure that we got the full cheddar experience.
The verdict, even from the pickiest picky eater in the house (our non-vegetable eating vegetarian), was a rousing, “PLEASE MOM, CAN I HAVE SOME MORE?”
Super Easy 30 Minute Healthy Broccoli-Cheddar Soup
What You’ll Need:
1 tbsp of unscented coconut oil (or 2 tbsp of vegetable oil)
3 large carrots, peeled and cut in chunks
1 large leek, prepared as below
2 cloves of garlic, chopped
1 large broccoli, prepared as below
2/3 cup cooking cream (15% fat) (or regular cream)
2/3 cup unsweetened coconut milk (or more cream, or milk)
1 900 ml tetra pack organic vegetable stock (or homemade)
2 cups (or more) grated extra sharp (extra old) cheddar cheese
Freshly ground salt & pepper
1/2 tsp of nutmeg
What You’ll do:
Cut the tough green part off the leek and slice into rings. Place leek in colander and over a bowl of cold water. Let soak, swirling occasionally, at least 5 minutes to get rid of all the dirt. Drain and set aside. Slice off the top of the broccoli (the florets) and cut them into chunks. Cut the hardest part (about 3 inches up from the bottom) off the broccoli stalks. Using a carrot peeler, peel off the tough outer skin of the stalks and then cut them into chunks. Reserve.
In a medium dutch oven, melt the coconut oil over medium heat. Add the leeks, stir, and cook until beginning to soften, about 2 or 3 minutes. Add the garlic and stir. Cook about a minute until fragrant, then add the carrots and the broccoli. Cook another few minutes until the vegetables are coated with coconut oil and begin to soften.
Add the vegetable stock and stir. Add the cream and coconut milk. The vegetables should be mostly covered by liquid. If they’re not, add a little water. Add the nutmeg and the salt and pepper to taste. Keep the heat on medium, and gently bring back to the boil. Reduce the heat to simmer and cook, stirring frequently, for about 15 minutes until the vegetables are completely softened. Using an immersion blender, puree as smooth as you like (we like a few chunks).
Add the grated cheddar, and keep on the heat until the cheese is fully melted and incorporated into the soup.
Serve as main course with crusty bread and salad, or as an appetizer to warm up a cold winter’s night. Top with more grated cheese or some croutons if you so desire.