Sopa de brócolis com cheddar: saudável e encorpada

Ingredientes

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 stalk celery, diced
• 4 cups fresh broccoli florets, chopped
• 1 large Russet potato, peeled and cubed
• 4 cups low-sodium vegetable or chicken broth
• 2 cups 2% milk
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• salt to taste
• black pepper to taste

Modo de preparo

1. 1

   Melt the butter over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables are softened. Stir in the minced garlic and cook for 60 seconds until aromatic.

2. 2

   Add the cubed potatoes, broccoli florets, and broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.

3. 3

   Using an immersion blender, pulse the soup until it reaches your desired consistency (completely smooth or with some broccoli chunks). Stir in the milk, smoked paprika, and nutmeg, simmering gently for 5 minutes.

4. 4

   Remove the pot from the heat entirely. Stir in the grated cheddar cheese one handful at a time, stirring constantly until the cheese is fully incorporated and the soup is glossy.