Broccoli-Cheddar Soup

Broccoli isn't my favourite vegetable. I tend to eat it in Indian or Thai dishes, where it's covered in sauce and mixed with other vegetables, oven-roasted until crispy or I make it into soup. I liked this Broccoli-Cheddar Soup recipe from Food Network magazine because of the addition of sweet potato - which would make the soup look even cheesier than it is. Always a good thing as I, as usual, would cut most of the cheese out of the recipe. It's a new year - time to be healthy.

In a large pot, heat 2 Tbsp olive oil. Add 1 diced onion, cook 5 min to soften. The original recipe called for celery as well - also not a favourite of mine but feel free to add it in. Chop 1 lb each white potatoes and sweet potatoes, which for me was about three small white potatoes and one large sweet potato. Throw them in the pot with 2 cups water, 2 cups stock (I used vegetable), 2 cups milk (I used regular 2%, if you're feeling fancy use half-and-half), 1 bay leaf and some salt and pepper.

Simmer the soup on medium-low for about 10 minutes to cook the potatoes. Meanwhile, cook the broccoli separately in the microwave. This may seem strange - why not just throw the broccoli into the pot with the potatoes? - but this way the broccoli doesn't get pureed. If you really don't like broccoli and would rather eat it pureed and hidden in the rest of the soup, I would still cook it separately because I'm assuming there wouldn't be enough room in the pot to cook them with the potatoes. Cook 2 cups florets covered, with a little bit of water, for 3-4 minutes in the microwave.

Use a blender or immersion blender (much easier) to puree the soup. It will be thick and a lovely orange colour. Put burner on low, throw in the broccoli, and add 1 cup shredded cheddar cheese. I also added some baby kale I had in the fridge for extra greens. Once the cheese has melted it's done! I served it with homemade croutons (whole wheat bread fried in margarine YUM) and a little feta on top. I liked how the broccoli was still whole - it was like eating them covered in a thick, cheesy sauce. You can thin the soup with water but I enjoyed it as is. It would still be good with less cheese, or even without the cheese, if you're looking for something a little healthier. A good recipe to play around with.