This Brocolli, Cheddar & Squash soup is a real cure to any cold, rainy day. Between the color of the soup that is sure to brighten your day and the flavor that just melts in your mouth; it is really a win-win situation!
- 1 tsp. coconut oil
- 1 onion
- 2 shallots
- 2 green onions
- 3 large stalks of Brocolli
- 3 celery stalks
- 2 small yellow squash
- 6 cups of water
- 1 tsp. chicken bouillon
- 12 oz cheddar cheese (1 1/2 blocks)
- Seasoning to taste: black pepper, salt, garlic powder, celery salt, savory, parsley
1 – Chop & cook the onions, shallots, and green onions in the coconut oil until translucent. Add the celery and allow to simmer for several minutes. Once the celery is ready, add 6 cups of water & 1 tsp. boullion (veggie or chicken would work!).
2 – Chop & add the brocolli and yellow squash to the water (now ‘veggie stalk’). Add the seasoning according to personal preference. Allow veggies to simmer until soft.
3 – Transfer the broth & cooked vegetables into the VitaMix (or whichever blender you are using) and add the blocks of cheese. Blend until soup becomes fine. You will likely need to do this a couple of times until you empty the pot. Our the soup back into the original pot.
4 – Enjoy!
Servings: A lot! This made a full sauce pot full! Easily 8-10 people!