Fitness Broccoli Cheddar Soup

 Prep time: 15 minutes Cook time: 20-25 minutes Servings: 4-6

Ingredients:

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 cups broccoli florets, chopped into small pieces

• 2 cups carrots, finely chopped or shredded

• 3 cups low-sodium vegetable or chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon ground nutmeg

• 2 tablespoons all-purpose flour

• 2 tablespoons water

• 2 cups shredded sharp cheddar cheese, preferably reduced-fat

• 1/4 cup unsweetened Greek yogurt (optional, for extra creaminess)

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

2. Add Vegetables and Broth: Stir in the chopped broccoli florets, chopped or shredded carrots, vegetable or chicken broth, salt, black pepper, and nutmeg. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the vegetables are tender.

3. Thicken the Soup: In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry. Gradually whisk the slurry into the soup. Cook, stirring constantly, for 1-2 minutes, or until the soup has slightly thickened.

4. Melt the Cheese: Remove the pot from the heat. Gradually stir in the shredded sharp cheddar cheese, about half a cup at a time, until completely melted and smooth. For extra creaminess, stir in the Greek yogurt, if using.

5. Serve and Enjoy: Ladle the soup into bowls and serve immediately. You can garnish with a sprinkling of extra cheese or some fresh herbs if you like.

Notes:

• For a creamier soup: Use whole or 2% milk instead of part of the broth. You can also use heavy cream for a richer texture.

• For a chunkier soup: Leave some of the broccoli and carrots whole, or pulse them just a few times in the food processor instead of chopping them finely.

• To make this vegan: Substitute olive oil for butter, use vegetable broth, and use a vegan cheddar cheese substitute. You can omit the Greek yogurt or use a vegan yogurt alternative.

Why this recipe is "fitness" friendly:

• Reduced Fat Cheese: We've used reduced-fat sharp cheddar cheese to lower the overall fat content. You can also use less cheese for a lighter soup.

• Greek Yogurt: The addition of Greek yogurt provides a protein boost and adds a creamy texture without the need for heavy cream.

• Lots of Vegetables: This soup is packed with nutrient-dense broccoli and carrots, making it a great way to incorporate more vegetables into your diet.

• Controlled Sodium: By using low-sodium broth and seasoning to taste, you can keep the sodium levels in check.

Enjoy your delicious and wholesome Fitness Broccoli Cheddar Soup!