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Saturday 29 August 2026 20:48:56 GMT
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HIGH PROTEIN / LOW CALORIE BROCCOLI CHEDDAR SOUP you guys……. I’m on a soup kick. This one is truly amazing and so much healthier than your classic broccoli cheddar!! 22g of protein and under 350 calories per serving. Save this recipe for your next cozy soup night! Also SUPER EASY to make 💙 CALORIES PER SERVING (2 cups) 22P / 29C / 18F / 366 calories Ingredients: 2 tbsp butter 1 large yellow onion, diced 2 large carrots, peeled and diced 2 stalks of celery, diced ¼ cup all-purpose flour (or gluten-free flour) 1 tsp smoked paprika 1 tsp garlic powder 3 cups kettle & fire vegetable broth 5 cups chopped broccoli 2 cups 1 % milk (or 2%/whole if preferred) 4 oz Rumanio organic sharp cheddar cheese, shredded (about 1 cup) 1 cup low-fat cottage cheese, blended Salt & pepper, to taste Instructions: 1. Melt the butter in a large pot over medium heat. 2. Add the onion, carrot and celery; cook 10 minutes, stirring frequently. 3. Add the garlic powder, cook for 1 min 4. Sprinkle in the smoked paprika and flour; cook 1 minute, stirring until veggies are coated. 5. Pour in the broth and add the broccoli, bring to a simmer. 6. Simmer 10-15 minutes until broccoli is softened. 7. Add the milk & cook over low heat until the soup is warmed through (do not over heat) 8. Stir in the blended cottage cheese and shredded cheddar, melt together gently (avoid high heat to prevent curdling) 9. Remove 1 cup of the soup and blend (or use an immersion blender) then return it to the pot (you don’t have to do this but doing it will create a smoother texture.) 10. top with flake salt & ground pepper to taste LMK IF YOU MAKE 😍
HIGH PROTEIN / LOW CALORIE BROCCOLI CHEDDAR SOUP you guys……. I’m on a soup kick. This one is truly amazing and so much healthier than your classic broccoli cheddar!! 22g of protein and under 350 calories per serving. Save this recipe for your next cozy soup night! Also SUPER EASY to make 💙 CALORIES PER SERVING (2 cups) 22P / 29C / 18F / 366 calories Ingredients: 2 tbsp butter 1 large yellow onion, diced 2 large carrots, peeled and diced 2 stalks of celery, diced ¼ cup all-purpose flour (or gluten-free flour) 1 tsp smoked paprika 1 tsp garlic powder 3 cups kettle & fire vegetable broth 5 cups chopped broccoli 2 cups 1 % milk (or 2%/whole if preferred) 4 oz Rumanio organic sharp cheddar cheese, shredded (about 1 cup) 1 cup low-fat cottage cheese, blended Salt & pepper, to taste Instructions: 1. Melt the butter in a large pot over medium heat. 2. Add the onion, carrot and celery; cook 10 minutes, stirring frequently. 3. Add the garlic powder, cook for 1 min 4. Sprinkle in the smoked paprika and flour; cook 1 minute, stirring until veggies are coated. 5. Pour in the broth and add the broccoli, bring to a simmer. 6. Simmer 10-15 minutes until broccoli is softened. 7. Add the milk & cook over low heat until the soup is warmed through (do not over heat) 8. Stir in the blended cottage cheese and shredded cheddar, melt together gently (avoid high heat to prevent curdling) 9. Remove 1 cup of the soup and blend (or use an immersion blender) then return it to the pot (you don’t have to do this but doing it will create a smoother texture.) 10. top with flake salt & ground pepper to taste LMK IF YOU MAKE 😍

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