~ Welcome to Healthy Recipes Quick ~

A Quick ~ Simple and Healthier Version of a Classic

Instructions

1 tablespoon + 4 tablespoons unsalted butter, divided

1 clove garlic, peeled and minced finely

1 small/medium sweet yellow onion, diced small

3 Tbsp flour *use unflavored protein powder for a lower carb version

2 cups low-sodium vegetable stock (chicken stock may be substituted)

3 cups broccoli florets and stems diced into bite-size pieces

2 cups half-and-half (whole milk or 2% milk will work but soup won’t be as creamy)

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon smoked paprika or regular paprika

1/2 teaspoon dry mustard powder

1/4 teaspoon marjoram

Pinch cayenne pepper (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Instructions

Dice the onion.
In a small saucepan, add 1 tablespoon butter with the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn.
Remove from heat and set pan aside.

In a large heavy-bottom pot, add 4 tablespoons butter, flour or protein powder, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until thickened. Whisk with emersion blender until the roux is smooth. …You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
Slowly add the vegetable stock, whisking constantly.
Slowly add the half-and-half, whisking constantly.
Add the seasonings: Salt, pepper, paprika, dry mustard powder, marjoram and cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While mixture is simmering, chop the broccoli and carrots.
After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. While soup simmers, grate the cheese.
After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

I am experimenting with this keto friendly recipe. Check back for updates. Thanks to Averie for the original recipe I discovered on her site: –> https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat/

Ingredients:

• 6 Egg Whites beaten until fluffy
• 1/2 cup uncooked Old Fashioned Oats
• 1/2 cup of fat free Cottage Cheese
• 1 scoop Protein Powder – Click thru to order the Protein Powder that we use
• ¼ cup Wheat Germ
• 1 teaspoon Baking Powder
• 1 tablespoon Coconut Oil
• ½ tsp Cinnamon
• Optional ingredients – ½ cup Blueberries or 1/4 cup Nuts

Directions:

• Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Add fruit or nuts.
• Heat griddle to 300, cook and serve.
• Makes 6 pancakes
• This is the Protein Powder I recommend – The Whey is of highest quality Grade 7, with ingredient testing all along the way… And from grass fed New Zealand cattle. —> Connect with me on Facebook and I will add you to our private FB group where you can discover more.