Light Broccoli Cheddar Soup
This light broccoli cheddar soup is loaded with vegetables and is made with less dairy, while still having that classic, creamy, cheesy flavor!
Servings: 6
Calories: 200kcal
Equipment
- 1 Large pot
- Measuring cups and spoons
Ingredients
- 1 medium yellow onion diced
- 2 celery stalks chopped
- 1 medium zucchini peeled and chopped
- 1.5 cups frozen cauliflower rice
- 1 32 oz container of chicken broth
- 10 oz coconut cream (or coconut milk)
- 2 cups broccoli florets chopped
- 1 cup freshly grated aged white cheddar cheese & more for topping!
- 2 tablespoons ghee or olive oil
- salt and pepper to taste
Instructions
- Preheat a large pot over medium heat on the stove with ghee or olive oil.
- Add the chopped onion, celery, zucchini, salt, pepper, and saute for 10 minutes.
- Add the frozen cauliflower rice and cook for 1 minute.
- Add the broth, stir, and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes.
- Once done, use an immersion blender to blend the soup until smooth and creamy. You can use a stand-up blender as well.
- Add the coconut cream and broccoli florets and stir. Cover the pot and allow it to simmer for another 15-20 minutes or until the broccoli is tender.
- Remove the pot from the heat and stir in the grated cheese.
- Top with extra cheese if desired, serve, and enjoy!
- This soup can be stored in the refrigerator for 4 days in an airtight container.
Nutrition
Serving: 1.5cups | Calories: 200kcal | Carbohydrates: 16g | Protein: 13g | Fat: 9g | Cholesterol: 19mg | Sodium: 600mg
