Broccoli Cheese Soup
If you are looking to cut back on the dairy this less cream and cheese recipe for broccoli soup that uses blended beans for the creaminess instead of so much cheese and cream will work.
In the meal prep video where we found this she uses an immersion blender to puree, the beans right in the stock pot saving a little cleanup or you could batch blend them. Not a fan of that!
The beans and the broccoli in this hardy soup gives you 9 grams of protein with only 18 grams of carbs.
1.5 cups chicken or vegetable broth
1 cup water
2 tsp garlic
1 cup chopped onion
4 cups chopped broccoli
2 cups spinach
1 15oz can white beans (I used cannellini)
2/3 cup 2% sharp cheddar cheese
1/4 tsp salt & pep
Combine all ingredients into a pot over medium high heat.
Bring to a boil, and then turn down to a simmer. Cover and allow to simmer for 20–25 minutes, until all vegetables are tender.
Remove from heat and use an immersion blender to puree, or blend in batches in a processor/blender.
Return to the pot and add an additional 1/2-1 cup of water if the soup is too thick.
Devour warm! Top with chives and additional cheese/broccoli if desired.
per serving (1/2 cup, yields 6): 134 calories | 18g carbs | 3g fat | 9g protein
Source: Mind Over Munch