Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 cloves (6g) garlic, minced
  • 1 medium (60g) carrot, finely diced
  • 4 cups (360g) broccoli florets, chopped small
  • 2 cups (300g) cauliflower florets, chopped
  • 4 cups (950ml) low-sodium vegetable broth
  • 1/2 tsp (3g) dried thyme
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the onion, carrot, and garlic; sauté for 5-7 minutes until onions are translucent.
  2. Stir in the broccoli, cauliflower, thyme, salt, and pepper. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until vegetables are tender-crisp.
  3. Use an immersion blender to blend the soup directly in the pot. For a chunkier texture, blend only half of the soup.
  4. Turn heat to low. Stir in the shredded cheddar cheese one handful at a time until fully melted and glossy. Stir in the lemon juice just before serving.