It just started to rain today and its gotten so cold now! I have been playing with soup recipes and I’ve been waiting for a good opportunity to try the Broccoli based soup. I had a super healthy meal of cucumber zoodles and butternut squash lunch so I was in the mood for a little creamy cheesy soup!
You can choose to either roast the ingredients like I have or you can sautee or use steamed depending on how you like your broccoli! I love roasting my broccoli and onions with some salt and pepper before using it – so that how I went about it!
- 1 cup Almond Milk
- 1 cup Vegetable Broth
- 1 full head of Broccoli (or 3 cups of mini florets)
- 1/3 cup of shredded Cheese (Cheddar or Mozzarella)
- 1 onion
- 2 Red Chilis
- Salt & Pepper
- 2 tbsp Olive oil
- Garlic Seasoning
Preheat the oven to 425 degrees
Place the broccoli florets and onion cut is half on the baking pan
Season with olive oil, salt, pepper, red peppers, garlic seasoning
Place in the oven for 30 mins
In a blender, place the remaining ingredients in the order mentioned
Blend on high for 2 mins .
Taste to make sure its salty and creamy enough to your taste!
Garnish with slices almonds & toasted sesame seeds!