Lunch: Broccoli and Cheddar Cheese Soup

Recipe by Woman's Day Kitchen A rich blend of extra-sharp Cheddar, potatoes and broccoli, this classic soup will see you through fall and winter. Though they are a little more work, the homemade croutons are worth it—they add an irresistible crunch.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Broccoli and Cheddar Cheese Soup

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

2 slice of bread
2 tbsp. olive oil
2 stalk celery
2 clove garlic
1 onion
1 medium russet potato (about 8 oz)
1 bunch broccoli (about 1 1/4 lb)
Kosher salt and pepper
1 c. lowfat milk
1/4 tsp. freshly grated or ground nutmeg
6 oz. extra-sharp Cheddar

Instructions

Heat oven to 400 °F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside.
Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more.
Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), purée the vegetable mixture. Add the milk and nutmeg and simmer to heat through, about 2 minutes. Add the cheese and stir until melted. Serve with the croutons.

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