High Protein Broccoli Cheddar Soup
I love soup but I’m often left feeling hungry an hour later due to the lack of protein, however there’s almost 30g of protein in one serving here, so it’ll keep you fuller for longer!
Jump to recipeWhat’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another dish, be sure to try out these recipes:
High Protein Broccoli Cheddar Soup
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1/2 tsp smoked paprikaa
- 1/2 tsp ground garlic
- 1 broccoli, florets and stalk chopped into bitesize pieces
- 1 large carrot, julienned or finely chopped
- 500ml vegetable stock
- 1 tsp dijon mustard
- 100g cheddar, grated
- 200g cottage cheese
- 4 tbsp milk
- Optional topping: grated cheddar, black pepper
Method
- In a large pot or dutch oven over a medium heat, melted the butter. Once hot, add the onion with a good pinch of salt. Cook until softened, about 5-8 minutes.
- Add the chopped garlic, smoked paprika and ground garlic. Cook for two minutes, stir often.
- Add the broccoli, carrot and vegetable stock. Bring to a simmer and cook until the vegetables are tender, about 7 minutes.
- Turn off the heat then add in the dijon mustard and cheddar. Stir until melted.
- Add the majority of the soup into a blender (you can leave a couple of spoonfuls of soup unblended though if you like a bit of texture!), along with the cottage cheese and milk. Blend until smooth.
- Reheat the soup gently over a low heat.I like to serve it with extra grated cheddar, but this is optional… and that’s it!
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