This soup is packed with filling fiber, calcium, and vitamins & topped with a mix of fresh cheddar and parmesan cheese. It is a good meal on it's own and a great addition to a half sandwich, or dinner appetizer to curb an appetite.
Ingredients:
Fresh Broccoli (or frozen florets)
3 cloves of garlic
½ cup of skim milk (optional)
Your cheese of choice (fresh parm, shredded cheddar)
salt + pepper
Approximately 10 oz. Chicken Stock
Get cooking:
1. If using fresh broccoli, chop the broccoli into florets.
2. Add the broccoli and garlic cloves to a pot. Fill with just enough chicken stock so that the broccoli floats. Less is more when it comes to this recipe - the broccoli loses vitamins when it boils, so we want to use all of the vitamin rich chicken broth to make the soup without watering it down.
3. Cook for 10 minutes or until the broccoli is tender.
4. Carefully transfer the hot broccoli and chicken broth to a blender, filling it 75% full. Hold the lid securely while you blend.
5. Add the milk as needed to reach a smooth creamy consistency.
6. Add salt, pepper, and a modest amount of cheese.
