Broccoli Soup

Serves 8

Ingredients:

16 ounces Broccoli Florets

1/4 cup chopped onion

2 ounces carrot, shredded

4 ounces Raw Poblano Pepper, chopped

1-2 tablespoons olive oil

8 cups Chicken Bone Broth or Beef Bone Broth

4 ounces Sharp Cheddar, shredded

Salt and Pepper to taste

Using a large pot, place olive oil in bottom of pan and turn heat to medium. Add the onion and poblano pepper. Saute several minutes until veggies are softened and aromatic. Add in the broccoli and preferred bone broth. Stir. Bring to simmer and cook until broccoli is tender. Turn off the heat. Puree with an immersion blender or a regular blender in small batches. Return to pan if using blender and add the cheese. Salt and pepper to taste. Heat through until hot and cheese has melted.

*Note: Sometimes I add a tablespoon of a type of vinegar or lemon juice to add depth and another note of flavor.

**It's not the prettiest soup especially with beef bone broth, but the flavor makes up for it!

Nutrition per serving:

Carbs 5.9g

Fiber 1.9g

Pro: 13.8g

Fat: 6.7g

Energy: 144