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Broccoli Cheddar Soup with Spinach and Bone Broth

cook time 20 minutes
yield 4 servings

  • 3 cups bone broth
  • 1 lb broccoli (fresh or frozen, save some small florets to the side if you like a chunky soup)
  • 4 oz spinach (a few handfuls worth of fresh spinach)
  • 2 green onions, roughly chopped
  • 4 oz sharp cheddar cheese, cubed or grated
  • 1/2 cup heavy cream or milk
  • Salt
  • Pepper

Instructions

  1. Heat ~3 cups of bone broth on the stove. Add ~1 lb of broccoli (stems too; don't waste them!) plus a bit of salt and pepper — don’t over-salt because the cheddar cheese will add a lot of flavor. Cover with a lid and simmer until broccoli is tender.

  2. When broccoli is tender, add a few handfuls of fresh or frozen spinach and roughly chopped green onion, stir to wilt.

  3. Using an immersion blender, puree the soup directly in the pot (or you can transfer to a blender).

  4. If you like a chunky soup like I do, add some small florets of broccoli to the pot. Let simmer until those florets are tender.

  5. Add ~4oz of cubed or grated sharp cheddar cheese. Stir into the soup to melt.

  6.  Add ~1/2 cup cream or milk (I prefer cream) to the pot. Taste test and adjust salt to your liking (the amount will depend on the saltiness of the cheese you added).