Light Broccoli Cheese Soup

Name: Light Broccoli Cheese Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cups cauliflower florets; 3 cups broccoli florets; 10 cloves of garlic; peeled; 3 + 1 tablespoons EVOO; divided; 4 shallots; finely diced; 2 cups white cheddar cheese; shredded; 1 cup Almond Breeze Original Almondmilk; 2 cups vegetable stock; 2 cups white cheddar cheese; Salt and pepper to taste; EVOO; cheese; bacon bits (optional toppings)

Cook Time:
30 Minutes: Difficulty:
Medium: Serves Up To:
4 Servings

Nutrition Information

Total Fat	34.0 g

Total Carbohydrates	19.8 g

Cholesterol	59.8 mg
Sodium	474.0 mg

Potassium	715.7 mg
Dietary Fiber	4.3 g
Sugars	2.2 g

Protein	19.5 g

Directions

Step 1 complete
First, preheat oven to 400ºF. Then, place cauliflower, broccoli, and garlic on a baking sheet. Drizzle on about 3 tablespoons of EVOO and season with salt and pepper. Toss so that everything is evenly coated.
Step 2 complete
Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
Step 3 complete
While the veggies are roasting, sauté shallots in 1 tablespoon of EVOO. Once they are translucent, add in veggie broth and original almond milk and let simmer for a few minutes. Then, stir in cheese and continue to simmer for 5 more minutes.
Step 4 complete
Place everything in a high-power blender and whirl for about a minute, pureeing the vegetables and turning everything into a creamy soup. If you like your soup a little thinner, add more vegetable broth!