Between work, the gym, and dance classes for my daughter, it’s tough to find time during the week to make dinner. So on Sundays I like to make a few meals to prepare for the busy week. I try to keep them simple and healthy. You may want to double this one though, since most of it was gone by lunch.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, finely chopped or shredded
- 2 celery stalks, finely chopped
- 2 garlic cloves, pressed
- Salt and pepper to taste
- 4 cups vegetable or chicken broth (low sodium)
- 2 large potatoes, peeled and chopped
- 1 tablespoon flour
- 1/2 cup of water
- 2/3 cup of milk (I used almond coconut)
- 2 cups broccoli, chopped into small pieces
- 1 cup of cheddar cheese
Directions
- In a large pot heat olive oil and add onion, carrots, and celery. For easy prep I used the food processer attachment from my immersion blender to chop this veggies quickly. Saute veggies for a few minutes and add pressed garlic and cook for 2 more minutes. Add salt and pepper.
- Add vegetable or chicken broth and potatoes and bring to a boil. Cook until potatoes are tender.
- In a small bowl mix water and flour and add to soup. Bring to a slight boil and heat for a few minutes until thickened.
- Add milk and broccoli. Cook until broccoli is tender about 5 minutes.
- Add cheese and stir until melted. I used my immersion blender to make the soup a little smoother, but this step is not needed.
This dish is absolutely DELISH! My kids just about licked the bowl 🙂 This dish can be easy modified to your family’s nees. We have a dairy allergy so I skipped the cheddar and just make it veggies chow and it was AMAZING!