WIAW – Healthy Broccoli & Cheese Soup

Happy Wednesday! I think we all know that means that today is What I ate Wednesday, so let’s get to it. I also have a soup recipe below because I am clearly obsessed with soups during this cold streak (and of course today is 70 degrees)!

Breakfast: 1 egg + 1 egg white, Muenster cheese, strawberry jelly and a bagel thin. Best part? The yolk breaking!

Snack: Clementines & Almonds. Standard

 Lunch: Healthy Broccoli & Cheese Soup (recipe below) + Honeycrisp Apple

Snack: Think Thin Caramel Bar (Yum!)

Dinner: Salmon, brown rice & Sugar snap peas

Dessert: Clean Oatmeal Cookies

I made the soup on Sunday which is definitely a keeper! It’s extremely healthy and clean. Adam and I try to eat as clean as possible 80% of the time – Our goal is to have a six-pack by Summer… Who else thinks I won’t ever get there? I like fro-yo too much!

Broccoli Cheese Soup

Ingredients

• 10 oz frozen broccoli florets
• 2 cups Low Sodium Vegetable Broth
• 1.5 cups Unsweetened Original Almond Milk
• 2 tbsp All Purpose Flour
• 1 onion, diced
• 2 bay leaves
• Salt & Pepper to taste
• 1/4 tsp nutmeg
• 2 tbsp EVOO
• 6 baby carrots, chopped (Or 1 large)
• 1/3 cup Nurtional Yeast (Don’t be scared of this!)
• 2 tablespoons Romano Cheese

Directions

• Heat olive oil in a soup pot on medium
• Add onion and garlic – Cook til translucent, 3 minutes.
• Add flour and whisk in Almond Milk and Vegetable Broth until no lumps remain
• Add Bay Leaves, Nutmeg, Salt & Pepper
• Bring broth to boil, cover, reduce heat to simmer for about 15 minutes – Stir occasionally so bottom doesn’t burn
• Remove bay leaves discard
• Add carrot & broccoli
• Cover and simmer about 10-15 minutes more – or until veggies are tender
• Add nutritional yeast and romano cheese.
• Blend until smooth (Or a little chunky if you like to taste broccoli)
• Serve hot

Enjoy!