Jodi's Broccoli Cheese Soup

Start with a soup pot coated with cooking spray. Sauté onion, garlic and celery until onion is clear. Add cauliflower, carrots, broth and water. (Do not add broccoli). Cook until cauliflower and carrots are very soft and begin to fall apart.

Meanwhile, cook broccoli until just tender. (I cook it in the microwave, with a little water.)

Remove soup from heat and puree until very smooth. (if you use a hand blender for this, be careful, as it’s literally boiling hot, and might jump out atcha.)

Add cheeses and stir once, just to move the soup on top of the cheeses. Allow the soup to sit for about three minutes to melt the cheese. Whisk soup to blend the cheese in, then hand blend until smooth. Adjust seasonings to taste.

Add chopped broccoli and return the soup to medium-low heat. If you find the soup too thick, add a little more vegetable broth.

Enjoy your cheese fix, knowing that you’re getting vegetable servings along with it! :-)