I really love making soup! (That’s a perfectly normal sentence to exclaim, right?) You can do almost anything with a box of stock and I’m always amazed how simple it is to flavor a broth with so few ingredients. Just saute for a bit, let simmer and BOOM! Dinner’s ready!
Broccoli and cheddar is one of my favorites, yet the health benefits of the bright green veggie are often counteracted by heavy cream and fattening cheese. In order to continue serving up dishes on the lighter side, I’ve slimmed down this favorite by using low-sodium chicken broth, reduced fat milk and a sharp cheese so bold in flavor that a little bit goes a long way.
The garlic and olive oil sautéed broccoli is bursting with flavor and chock full of vitamin C, iron and fiber. It’s delicious, filling and will keep you on track to feeling your best!
1 lb frozen broccoli florets
1/4 cup water
1 qt. low sodium chicken broth
1 cup shredded cheddar (I used Sargento 4 State cheddar from my mac-n-cheese)
3/4 cup 2% milk
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Kosher salt
Pour broccoli into a bowl and add 1/4 cup water. Microwave for 4 minutes, stir and cook again for 4 minutes.
Roughly chop and set aside.
Drizzle olive oil in a large pot.
Mince garlic cloves and add them to the olive oil.
Saute for a few minutes.
Add broccoli and water from the bowl.
Pour in chicken broth.
Bring to a boil.
Pour in milk.
Season with salt and simmer for about 15-20 minutes.
Eat and enjoy your healthy soup with salad or whole grain bread!
Also try That’s SO Jenn’s french onion soup, cream of mushroom soup with garlic mushroom olive oil & truffle sea salt and slow cooker vegetable soup!