Wednesday, February 4, 2015

Dinner Tonight: Cheesy Veggie Soup!

It's been "Florida cold" lately, and it's the one time of year to really bust out the soups and stews. Problem? My kids aren't necessarily soup fans, but they are, however, fans of anything with the word "cheese" in the title. And so, I present:

A few things before I go into the recipe -

1 - I use whole milk products, therefore I do not have a fat free or low fat recipe to offer. As in everything, moderation is key. Would eating this soup every day cause me to put on weight? YES. But more importantly, will I be putting carcinogens and chemicals, dyes, and wood pulp in my body? No. Another example of "whole or organic foods" not always being the same as slimming foods! Here's a little tidbit of info by Michael Pollan on the milk thing:

"To make dairy products low fat, it’s not enough to remove the fat. You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. In the case of low-fat or skim milk, that usually means adding powdered milk. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol, so food makers sometimes compensate by adding antioxidants, further complicating what had been a simple one-ingredient whole food."

2 - We eat this in mini bread bowls, made 100% from wheat and spelt that I mill that morning. In general, a bread bowl isn't a very healthy or "real" option. I should've pictured it in a regular old bowl. Sorry!

3 - Switch up the veggies any way you choose!

Okay, here's the recipe!


  • 1 stick butter
  • 1 large red onion, chopped
  • 1/3 cup whole wheat flour 
  • 3 cups milk
  • 1 box organic chicken stock (32 oz)
  • 1/2 tsp nutmeg
  • salt and pepper
  • 5 cups veggies, finely chopped (I used broccoli, spinach, and carrots)
  • 16oz block of sharpest cheddar you can find (you will use 3/4 of the block)

  1. In a large pot, melt butter over med heat and add chopped onion until translucent
  2. Sprinkle in flour and push around until absorbed
  3. add in milk slowly, stirring until combined, then pour in chicken stock
  4. allow to come to a simmer, then season with salt, pepper, and nutmeg. Cook on med-low until thickened, about 15-20 minutes. 
  5. Add FINELY chopped veggies and cook until tender
  6. Grate in (please grate it yourself) 3/4 of 16 oz block of cheese, taste, and add more if needed. 
  7. Allow to cool for a few minutes to thicken up if needed. 
I LOVE this recipe, and I LOVE that my kids get ALL of these veggies in it:

1 comment:

  1. I'm normally not a fan of soup, but this looks good, I may have to try this one out.