How To Make Broccoli Soup In Bulk For The Week

Ingredients

5 massive heads of broccoli

5 massive heads of broccoli, chopped

5 cups vegetable broth

– 5 cups vegetable broth

1 onion, chopped

Ingredients:

– 1 onion, chopped

2 cloves garlic, minced

Ingredients

– 2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

The components for broccoli soup in bulk for the week embrace:

– half of teaspoon black pepper

1 cup shredded cheddar cheese

Ingredients:

1 cup shredded cheddar cheese

1/4 cup chopped contemporary parsley

– 1/4 cup chopped fresh parsley

Instructions

1. Cut the broccoli into florets.

Cut each head of broccoli into florets.

2. Heat the olive oil in a big pot over medium warmth.

Instructions:

2. Heat the olive oil in a large pot over medium warmth.

3. Add the onion and garlic to the pot and prepare dinner till softened.

3. Add the onion and garlic to the pot and cook until softened.

4. Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then scale back heat and simmer for quarter-hour, or until the broccoli is tender.

Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer Recipe For Broccoli Cheddar Soup 15 minutes, or till the broccoli is tender.

5. Puree the soup with an immersion blender or in a regular blender.

Once the broccoli is cooked, use an immersion blender to puree the soup immediately in the pot.

Alternatively, you’ll be able to switch the broccoli to a regular blender and puree it in batches.

Be positive to hold the lid on tightly with a tea towel overlaying the opening to prevent scorching soup from splattering.

6. Stir within the cheddar cheese and parsley. Serve immediately or store in the refrigerator for up to 5 days.

6. Stir within the cheddar cheese and parsley. Serve immediately or retailer within the fridge for up to 5 days.