I’m really into going to the produce stand lately because the produce at my grocery store isn’t so great. I don’t like how the peppers, apples, and zucchini at the store are twice as big as the produce at the stand. What in the world are they putting in those fruits and veggies anyway? Well, the good part about getting produce at the stand is that it’s inexpensive, quality, and abundant. The problem? It’s abundant. What do I do with so much broccoli? It’s cold out who might as well make soup! This Broccoli-Cheese Soup is a perfect way for me to use up some leftover veggies while still eating healthy.

Broccoli, carrot, and onion are simmered in broth (substitute veggie broth for a vegetarian option) before being blended together and mixed with a little half-and-half and cheese. The result is a creamy, warm, and healthy soup that is cheesy enough to be satisfying but not enough to be unhealthy. I have to admit that at the end of blending this, I decided to throw in a handful of baby spinach just because. I mean, why not? The soup is already green and plenty healthy but because I throw spinach in my smoothies, it doesn’t seem natural for me to not add spinach to whatever is in the blender. You don’t have to add spinach, obvi. This soup is perfectly satisfying just the way it is.

Combine stock, broccoli, onion, carrot, garlic, salt, and pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.

Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).

Blend until smooth.

Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

Additions:

• Handful of baby spinach

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light magazine