Happy Saturday! Just posting a quick recipe to start the weekend off right. Last night, I was by myself and (oddly) craving some vegetables. One idea led to another, and I ended up making this easy and pretty tasty soup. The color was such a pretty bright green, that I took a picture and put it on Instagram and Facebook. That generated at least a tiny amount of interest in the recipe, so I figured I would post it here.
- If the broccoli and chicken broth puree is the consistency that you’d like for your soup, you don’t have to add the olive oil and flour slurry to it. That step only serves to thicken the soup.
- Similarly, you can use only half the can of chicken broth, which will end up producing a much thicker puree, and again you can omit the olive oil and flour
- You can use vegetable broth instead of chicken broth
- You can use more cheddar, if you want. It would be less healthy, but go for it