Roasted Broccoli Soup

We are excited to bring you this kid-approved soup recipe from Noelle Martin of @motherhoodandmeals- Roasted Broccoli Soup! A quick reminder that January's theme at Veggie Buds Club is "Kids Love Broccoli!" and we still have a few boxes left in our shop, purchase one today to receive fun hands-on broccoli activities, games, growing projects, and more! 

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Sometimes kids prefer veggies raw... sometimes they like them soft... and other times in the form of soup! Broccoli Cheddar soup is one of my family's favorite ways to enjoy this nutrient packed veggie. I couldn't resist sharing the recipe with you! 

Roasted Broccoli Soup

​Ingredients 

• 3-4 large heads of broccoli 
  
• 2 cups low sodium vegetable broth 
  
• 1 cup milk 
  
• 2 cups shredded cheese 
  
• 1 cup white kidney beans 
  
• 1/2 Tbsp. pureed garlic
  
• 1 Tbsp. avocado oil 
  
• 2 Tbsp. maple syrup 

Instructions 

1. Turn oven on to 350 F. 
   
2. Wash and chop broccoli and place in oven safe dish and cover with foil. 
   
3. Place dish into the oven for about 25-30 minutes (until broccoli is softened/roasted). 
   
4. Pour cooked broccoli, broth, milk, beans, garlic, maple syrup, and oil into high powered blender or food processor. 
   
5. Blend until a smooth consistency develops. Add more broth or milk to achieve desired thickness. 
   
6. Serve with an added sprinkle of cheese and a side of whole grain crackers or crusty bread. 

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Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.