Healthy Broccoli Cheddar Soup
With plant-based protein, veggies, and cheese, this soup is a wonderful way to serve up healthy comfort food to the whole family. (Adapted from FamilyFun magazine.)
Servings 4 -6
Calories 463kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- 1 large leek chopped and rinsed (or 1 large onion, peeled and chopped)
- 1 quart reduced-sodium chicken broth (or vegetable broth)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup green split peas
- 4 cups broccoli florets
- 1/2 cup whole milk
- 1 1/2 cups grated cheddar cheese
Instructions
- Heat the butter over medium heat in a large pot. Add the leek, stir to coat, and cook for 5 minutes.
- Stir in the split peas.
- Add the broth, salt, garlic powder, and pepper and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes.
- Add the broccoli and milk and cover. Turn the heat to low and cook for an additional 10 minutes.
- Turn off the heat and remove the cover. Puree with an immersion blender (or let cool slightly and puree with a regular blender).
- Stir in the cheese and serve warm.
Notes
- Store leftovers, once cooled, in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave.
- Add a little water if needed to thin slightly when reheating.
- Look for split peas in the bulk aisle or near the rice and beans in your store.
- You can use 2% milk if you prefer.
- Serve with bread or crackers so the kids can dip and dunk as needed—which may make them more interested in eating it!
- Adults may enjoy their servings topped with hot sauce.
Nutrition
Calories: 463kcal | Carbohydrates: 42g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1577mg | Potassium: 971mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1661IU | Vitamin C: 85mg | Calcium: 435mg | Iron: 4mg