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:
200
kcal
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:
1.5
cups
|
Calories:
200
kcal
|
Carbohydrates:
16
g
|
Protein:
13
g
|
Fat:
9
g
|
Cholesterol:
19
mg
|
Sodium:
600
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
