A quick and easy soup that is hearty and satisfying and naturally gluten free. Perfect for a weeknight dinner, this kid-friendly soup recipe is full of vegetables, fiber and protein.
1 ½ cRusset Potato, Peeled And Chopped ¼"About 1 med-large potato
4cBroccoli, Stems And Florets Chopped About 1 head of broccoli
1 cCheddar, Shredded Or Cut Small4 oz
Salt And Pepper To TasteI used ½ teaspoon salt, ¼ teaspoon pepper
1teaspoonWorcestershire Sauce
5-10dropsHot Sauce To TasteI use Tobasco and 5 drops if making for my 5 year old gives it a very subtle spice level
Instructions
In a 4 quart or similar pot, heat oil on medium until hot but not smoking. Add onion and carrot and saute, stirring occasionally until onion is translucent, then add vegetable stock and potato and simmer until carrot and potato is soft, about 10 minutes. Add broccoli, top with lid and simmer 5 more minutes or until soft but still bright green then turn heat to low.
Using an immersion/stick blender or in a regular blender (be careful if pouring hot soup in blender and make sure lid is on firmly before blending) puree soup until smooth or desired consistency.
Add shredded cheese, hot sauce, Worcestershire, salt and pepper and stir gently until cheese is melted. Serve immediately. (Take care not to let soup come to a boil after adding cheese or it will separate and although it will still taste good, it will have a grainy texture.)
Garnish as desired with a swirl of cream, extra shredded cheese, fresh herbs or broccoli florets.
Notes
Be sure to only add the cheese at the end and cook on low only until melted. If soup comes to a boil, the cheese will seize and have a grainy texture. (Still fine to eat but a less appealing texture)