Broccoli Cheddar and Zucchini Soup

INGREDIENTS (Serves: 6)

2 medium zucchini, chopped
2 Tbsp. extra virgin olive oil
3 Tbsp. butter
1 small yellow onion, chopped
1 carrot, chopped
2 Tbsp. fresh thyme leaves
¼ tsp. Freshly grated nutmeg
¼ tsp. Cayenne
3 cups of low-sodium veggies / chicken broth
4 cups of broccoli florets
2 bay leaves
1 cup whole milk
2-3 cup shredded sharp cheddar cheese
Kosher salt and pepper

STEPS

1. In a large soup pot, melt together the butter and olive oil;
2. Add onion, cook for 5 minutes or until fragrant;
3. Add the carrots, zucchini, thyme, nutmeg, cayenne, and a large pinch each of salt and pepper, cook another 5 minutes;
4. Pour in the broth and add broccoli and bay leaves;
5. Cover, and cook for 12-15 minutes, until the broccoli is tender;
6. Carefully remove the bay leaves and discard;
7. Transfer the soup to a blender and pulse until chunky smooth;
8. Return to the pot;
9. Stir in the milk and cheese, and cook over medium-low heat for 5 minutes, or until the cheese has melted;
10. Ladle the soup into bowls and top with fresh thyme.

TIPS

1. This is a great dinner soup to have during summer when it gets chilly at night.
2. Blend in the blender longer for a smoother texture

WELLNESS TIPS

1. Zucchini has multiple health benefits. Its high vitamin A content protects eyes and aid with vision.
2. Zucchini pasta, a popular substitute for regular grain-based pasta, help control carbohydrate intake and thus control blood glucose.
3. It also help with lowering “bad” cholesterol.
4. Other than vitamin A zucchini is also high in vitamin B, manganese, magnesium, and potassium

Recipe adapted from: https://www.halfbakedharvest.com/instant-pot-broccoli-cheddar-soup/