These last few days have brought some serious fall weather to the Denver metro area. We were craving hearty, savory soups but are trying to shed some honeymoon weight. What's a girl to do? We were able to find a recipe for Broccoli Cheddar Soup and make some modifications that would help us meet our nutritional goals.

Ingredients: 

• 3 cups unsalted vegetable stock
• 4 cups broccoli florets, coarsely chopped
• 1 cup diced yellow onion
• 1 chopped carrot
• 1/2 tsp salt 
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 cup + 1/8 cup half-and-half
• 4 oz. reduced fat sharp  cheddar cheese, shredded
• 1/4 cup fresh flat-leaf parsley leaves (for garnish)

Directions:

1. Combine first 7 ingredients in a large saucepan; bring to boil. Reduce heat and simmer 10 minutes or until broccoli is tender. 
2. Turn off the heat. Using a handheld blender, blend soup until it's creamy. You may use a regular blender. 
3. Stir in 1/4 cup + 1/8 cup half-and-half and 2 ounces of cheese. Do not turn stove burner back on. Ingredients will melt from residual heat. Add additional cheese and stir until melted. 
4. Serve and enjoy! 

 For the original recipe, click visit the Picky Eater Blog.

*Modifications: we browned lean ground  beef to add protein to our soup. We also baked chicken breast seasoned with garlic salt to add to the soup for leftovers.

We surely hope you enjoy this as much as we did!

Access Medical Weight Loss, Denver, CO