Healthified Broccoli Cheddar Soup

Total Time: 40 min
Prep: 15 min
Cook: 25 min

Yield: 6 servings

Ingredients

1 bunch of broccoli
1 small finely chopped onion
1 medium red-skinned diced potato
1/4 cup of all-purpose flour
3 cups of low-sodium chicken or vegetable broth
1/4 teaspoon of freshly grated nutmeg
1 cup of grated extra-sharp Cheddar
1 teaspoon of Worcestershire sauce
One 12-ounce can of fat-free evaporated milkFreshly ground black pepper and kosher salt
2 thinly sliced scallions

Directions

First separate the stems and the florets from the broccoli. Then trim and discard the bottom of the broccoli stems and peel the tough outer layers. After that finely chop the stems and coarsely chop the florets and set aside separately.

Next mist a large pot with nonstick cooking spray and heat over medium heat. Then add the broccoli stems, potatoes and onions and cook, stirring, until softened, 7-10 minutes. After that add the flour and cook, stirring, until lightly toasted, for about two minutes. Then stir in the broth and bring to a boil and then reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, for 12-15 minutes.

In the meantime, combine the reserved florets and half cup of water in a small saucepan. Then bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, for about five minutes. After that add the entire contents of the pot with the florets to the soup along with the nutmeg. Then stir to combine and remove from the heat. And then stir in the Worcestershire, Cheddar, and milk and season with salt and pepper. In the end garnish with the scallions. Enjoy.