Broccoli Cheese Soup

Quick and easy, but more importantly...healthy!

Ingredients

• 4 cups broccoli florets (bite size)

• 2 cups chicken broth

• 2 cups shredded low fat cheese

• 1 pkg low fat cream cheese

• 2 cups original unsweetened almond milk

• 1 tbsp light butter/oil

• 1 tbsp garlic finely minced

• 1/2 onion finely minced

• salt and pepper for taste

Instructions

1. Add butter/oil to a large pot on medium heat. Sauté onion, and garlic for about 2 minutes.

2. Add the chicken broth, cream cheese, almond milk and broccoli florets. Bring to a boil. Reduce heat and simmer 10 minutes or until broccoli is tender, or may use steamed frozen broccoli for a quicker soup!

3. Add shredded cheese about a 1/2 cup at a time. Stir constantly until melted before adding more. Be sure to keep the heat at a low simmer and avoid high heat!

4. Once cheese is completely melted, remove from heat, and enjoy immediately.

5. Add salt and pepper for taste.

6. Store any leftovers in the fridge no more than 5 days, or freeze for a later date.

Enjoy!

-Jess