Healthy Broccoli, Cauliflower and Cheese Soup

8-10 servings

Ingredients

• 2 heads of broccoli
• 2 heads of cauliflower
• 2 cups shredded carrots
• 1 white onion, minced
• 1 cup 1% milk
• 2 cups chicken broth
• 2 cups cheddar cheese
• 2 tablespoons Dijon mustard
• 1/4 cup honey
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1/4 tablespoon paprika
• 1 tablespoon olive oil
• 2 tablespoons garlic

Directions

Cut broccoli and cauliflower into pieces. Mince white onion.

In a large pot, heat up 10 cups of water. Add cauliflower. Let boil 10 minutes or until cauliflower is soft.

In a second large pot, heat up 1 tablespoon olive oil at medium-high heat. Add garlic. Cook for 1 minute and stir. Add onion and stir. After 3-4 minutes, remove cauliflower from first pot with water and add cauliflower to second pot. Mash cauliflower. Mix with other ingredients.

In first pot with boiling water, add broccoli. Boil 5 minutes and cook until soft. Transfer broccoli to second pot. Lightly mash. Mix with other ingredients.

Change heat to low. Add in carrots, milk, chicken broth, dijon mustard, honey, salt, pepper, and paprika. Mix. Let simmer 10 minutes, constantly mix. Add in 1 3/4 cups of cheddar cheese. Mix.

If the soup is too thick, add more chicken broth. Taste and add more seasoning, if needed.

Serve. Top with remaining cheddar cheese.

This is my original recipe.

This recipe will make multiple servings and is great to freeze for leftovers. I like to eat the soup with my favorite crackers.

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