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Prep Time
15 mins
Total Time
40 mins
Serves
8

Ingredients

2 tbsp
unsalted butter
30 mL
3
celery stalks, diced
1
onion, diced
1
Russet potato, peeled and diced
4 cups
vegetable broth
1 L
¼ tsp
each salt and pepper
1 mL
6 cups
chopped broccoli, including stems
1.5 L
½ cup
shredded Cheddar cheese, to serve
125 mL

Method

Step 1
Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper. Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender.
Step 2
Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving.

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Characteristics

Nut Free Soup/Stew Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
Calories:
110
Fat:
5 g
Saturated Fat:
3 g
Carbs:
13 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
10 mg
Protein:
5 g
Sodium:
540 mg