Meatless Monday- 2/3

Happy February! I hope January was great to you all. Let’s kick off the month on a great note, continuing Meatless Monday! After all, our bodies can use a break from the chips + dip, wings, barbecue, and tons of carbs consumed over Superbowl weekend.

Broccoli + Cheddar Soup

Requested by my cousin Nisas, this rich and creamy soup is vegetarian heaven. My favorite restaurant to serve this is Quiznos ( I know, weird right?) so this is my take on their recipe!

What you’ll need:

1 lb broccoli

2 cups carrots

4 garlic cloves

1 onion

4 qts. vegetable broth

1/2 cup flour

2 1/2 sticks of butter

10 oz cheddar cheese, grated sharp

2 cups half-and-half

2 cups heavy whipping cream

To taste:

Salt

Pepper

Tony’s

Onion powder

Garlic powder

Nutmeg

How to:

1) In a pot, saute onions and garlic until fragrant. Remove from heat and set aside.

2) In the same pot, combine 1 stick of butter and 1/2 cup flour to make a roux. Over medium heat, whisk until it darkens, about 3-5 minutes.

3) Slowly add in half and half + heavy whipping cream. Once combined, add in vegetable broth.

4) Simmer for 20 minutes then add in remaining ingredients and allow to simmer for another 20-30 minutes.

5) Season to taste. Using an immersion blender*, blend soup until pureed.

6) Serve and garnish as desired.

Note: If you do not own an immersion blender, you can pour the soup into small batches and puree in a regular blender.