Broccoli with cheese soup
Broccoli with cheese soup could be just the lacto ovo vegetarian recipe you've been looking for.
- Servings: 4
- Total cooking time:
Ingredients:
- 400 g broccoli florets
- 2 Tbs flour
- 1 cup whole milk
- ⅛ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 50 g feta cheese, crumbled
- 50 g Swiss chesee, coarsely grated
Instructions:
- Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.
- Add 1 cup chicken broth and bring to the boil.
- Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.
- Reduce heat to low and add remaining cup of chicken broth.
- Mix flour and milk in a small bowl and whisk until smooth.
- Add mixture to the pot.
- Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.
- Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.
