- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 2 tbsp
- unsalted butter
- 30 mL
- 3
- celery stalks, diced
- 1
- onion, diced
- 1
- Russet potato, peeled and diced
- 4 cups
- vegetable broth
- 1 L
- ¼ tsp
- each salt and pepper
- 1 mL
- 6 cups
- chopped broccoli, including stems
- 1.5 L
- ½ cup
- shredded Cheddar cheese, to serve
- 125 mL
Directions
Step 1
Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper. Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender.
Step 2
Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 110
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Sugar:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 5 g
- Sodium:
- 540 mg
