This Hearty Soup Has Tons Of Broccoli, Cheddar, Cream & Onions… It’s The Skinny Version But Still Has All The Essentials. Find Out How It’s Made HERE!

Need another great tasting soup that is all about heath. All so you can keep up the great work with staying on track. It’s hard to keep that track record up when you get the burn out on food. So here is this one that is great tasting and better for you. It’s creamy, and full of the right stuff, but tastes like it’s the wholesome hearty one that is, well, full of other stuff. You have all the veggies you need and it will fill you up just right!

It’s got the same creaminess and full flavor that we love about the original, and it’s also got way fewer calories. Now you can really dive in without having to worry! Try it out and you’ll see how good, thick and creamy it is you won’t even want to go back to the traditional version!

What You Need:

2 tablespoons olive oil

1 medium onion, roughly chopped

1 head cauliflower, roughly chopped

2 cups organic 1 percent milk

2 pounds broccoli, stalks removed and florets chopped into bite-sized pieces

1 medium carrot, grated

1½ cups organic vegetable broth

1 tablespoon organic Dijon mustard

1 tablespoon organic honey

1½ teaspoons paprika

3 cups organic sharp cheddar cheese, grated

Salt and freshly ground black pepper

How To Make It:

Heat 1/2 tbsp of olive oil in a large saucepan over med/high heat. Then add the chopped onion and cook till softened, approx. 3-5 minutes. Add the cauliflower and cook until softened, about another 7 minutes. Then add the milk and season with salt and pepper.

Use and immersion hand blender to puree the mix until it’s smooth and creamy. (You can use a food processor to puree)

Heat anther 1 1/2 tbsp of olive oil in a large stock pot or dutch oven over med heat. Add broccoli and carrots and season with salt and pepper. Cook till veggies are softened, approx. 5-7 minutes, then add vegetable broth and bring to a boil. Now adjust the heat to a light simmer. Stir in the dijon mustard, honey and paprika.

Lastly, stir in the cauliflower puree and the shredded chedder. Season to taste with salt and pepper, and you are ready to eat.

And I like to serve with a side salad with a light dressing like Italian to make it 100% complete! Now all you got to do is enjoy. It’s just that simple!

Source : allrecipes.Com