Wellness Wednesday

Broccoli 🥦

King of the Cabbage Clan

24 calories per cup (raw)

46 calories per cup ( cooked)

Broccoli Soup with Potato and Cheddar

1 tablespoon olive oil

3/4 pound Broccoli, chopped

1 large Potato, chopped

1 leek, chopped

2 Shallots, chopped

2 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon curry powder

2 teaspoons Dijon mustard

1 cup milk

1/3 cup of shredded cheddar cheese

Heat oil in a large heavy- bottom pot. Add Broccoli, Potato, leek, and shallots and saute, stirring frequently, over medium - high heat for about 5 minutes.

Add 1 cup of stock, along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender, about 30 min. Stirring occasionally.

Let the soup cool, then pour it into a food processor or blender along with mustard and process until it's a smooth puree. (Don't over process or the potato will become gummy)

Pour the puree back into the pot and add remaining stock , milk and cheese and heat slowly, stirring to blend well. When cheese has just about melted , it's ready. Serve hot.

Makes about 1 quart