Broccoli Cheddar Soup

This recipe is a slightly altered version of Heidi Swanson’ s Broccoli Cheddar Soup from 101 Cookbooks.

• 2 tbsp olive oil
• 2 green onions, chopped
• 1 medium yellow onion, chopped
• 1 large or 2 small potatoes, chopped
• 3 cloves garlic, minced
• 1 head of broccoli (around 16 ounces), chopped
• 3 cups gluten-free vegetable broth
• 1/2 cup white wine
• salt and pepper to taste
• dash of cayenne
• dash of Hungarian paprika
• 2/3 cups shredded sharp white cheddar cheese, plus more for topping

Heat oil over medium heat. Saute onions with a pinch of salt for a few minutes or until clear in color. Add potatoes and cook for around 4-5 minutes, until slightly softened. Add garlic and saute another minute, then add the broth and wine. Bring liquid to a boil then reduce to a medium heat until the potatoes are tender. Add cayenne, paprika, salt and pepper to taste. Add broccoli and cook for around 2-4 minutes or until tender.

Remove from heat and blend with an immersion blender or food processor. Once blended add the cheddar cheese and stir until completely melted. Garnish with a sprinkle of cheese before serving.

(Serves 2-4)