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The ultimate winter soup—hearty and full of flavor! Yield: 6–8 servings
4 tablespoons Gefen Olive Oil
1 onion, finely diced
2 bags Beleaves Frozen Broccoli Florets, defrosted
2 small Yukon gold potatoes, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
salt, to taste
black pepper, to taste
8 cups water, or to cover
1 cup shredded cheddar cheese
2 cups Beleaves Frozen Broccoli Florets, defrosted
1 tablespoon oil, such as Tonnelli Avocado Oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
In a large pot, heat the oil and sauté the onion until translucent. Add frozen broccoli and potatoes and sauté for another five minutes. Add garlic and sauté an additional two minutes, until fragrant. Add spices and water. Bring to a boil, then lower to a simmer for one hour until the vegetables are soft.
Meanwhile, prepare the roasted broccoli for garnish. Preheat the oven to 400 degrees Fahrenheit. Place the broccoli onto a greased baking sheet. Drizzle oil and sprinkle spices over the florets. Bake for 20 minutes, stirring every so often, until the edges are slightly browned.
After an hour, remove the pot of soup from heat and add the shredded cheese. Blend with an immersion blender until it’s fully blended and the cheese is fully incorporated.
Garnish with roasted broccoli. Optional: Serve with a cheese toast.
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