A wholesome broccoli cheddar soup from my kitchen to yours! I’m starting to begin my postpartum meal prep and soups are a top of priority. Especially for the first few weeks as both baby and I recover and heal. I am making sure our meals are easy to make, nutrient dense and easy to digest. Thanks to these three simple but effective veggies added, this soup packs a punch when it comes to nutrition. It is easy to digest and high in fibre. It is also great for immunity, reduces inflammation and high in iron, calcium, folate and vitamin C which will help rebuild the loss during pregnancy and labour. I made a large batch and split it up into individual portions so I can simply warm up and eat.
Using a soup pot add avocado oil, chopped onions and garlic. Turn to medium heat and saute for about 5 mins. Next add chopped broccoli and cook for another 5 mins. Add remaining ingredients and cook on simmer for 10 mins until the cheese has melted. Blend 3 cups at time in your high speed blender until smooth. Repeat until everything is well blended. Transfer either back to the soup pot to cook for another 10 mins. Then your ready to serve and eat. Or transfer to freezer soup containers or bags to freeze.
Ingredients:
2 tbsp avocado oil
2 onions
4 cloves of garlic
2 large heads of broccoli, cut into florets and the stems cut into chunks
2C whole milk
1C veggie broth
2C sharp cheddar white cheese
1/4C nutritional yeast
1 tsp sea salt
1 tsp pepper
Gluten-free
