Light Cream Of Broccoli Soup With Cheddar Cheese

Photo: Kristi Rimkus

Ingredients

1 quart low sodium free range chicken broth

4 cups water

1 package broccoli slaw

1 cup spinach

1 small onion chopped

1 clove garlic, chopped

1 tablespoon thyme, minced

1 cup low fat buttermilk

1 tablespoon lemon juice

1 cup low fat cheddar cheese, shredded

4 tablespoons parsley, minced

2 large yukon gold potatoes cut into 1" pieces

Preparation

Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.

Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.

Add cheese and buttermilk and blend well.

Top with parsley and a sprinkle of cheddar cheese.