This is perfect lunch soup! The cream and eggs give it the fat and protein that help keep you fuller, longer. Store it in a protein shaker or smoothie glass and you can sip straight from the container if you're too busy to sit down and have a proper lunch. Note: I do not recommend this, but understand that sometimes life is BUSY.
This recipe is the busy person's "there's no excuse not to eat healthily" soup.
Making this soup takes less time than you would think. In fact, I chopped up the veggies really quickly right before sitting down to write this blog. They are simmering in the background as I type. Smells delish!
Preparation time: 25 minutes prep + 20 minutes simmering
Serves: 5 servings
- 2 tbsp butter or oil
- 1 onion, chopped
- 2 garlic cloves, roughly chopped
- 6 cups broccoli
- 2 L broth (see Veggie Parm Broth Recipe or store-bought, vegetarian or not)
- 2 eggs
- 1 cup heavy cream
- 2 cups aged white cheddar (i.e. Balderson), grated
- Salt & pepper to taste
In a 4 L saucepan, melt butter/heat oil over medium-low heat. Add the onions and cook until translucent, approximately 5 minutes. Add the chopped garlic (no need to crush it, you'll be blending this soup eventually) and cook for 2 minutes. Stir occasionally. Add broccoli and broth and turn up the heat to medium-high. Cover and let it come to a simmer slowly, continuing to simmer for 20 minutes.
Once the broccoli is soft, in a separate bowl, mix the eggs, cheese, and cream, set aside. With a hand blender, puree the broccoli. Turn up the heat to high, add the egg/cheese/cream mixture while blending. If that kind of coordination seems precarious, gradually add the mixture, blending well between each addition. Bring to a quick boil while blending (be careful, the splatters are hot!). Boiling will ensure the eggs are cooked, while blending will ensure they are small enough to achieve a smooth soup consistency.
Add salt and pepper to taste and enjoy!