Meatless Monday: Hidden Vegetable Broccoli Cheddar Soup

Take out your blender and ladle because this week's Meatless Monday recipe features a homemade, vegetable based broccoli cheddar soup. It's the perfect recipe for those looking to add more vegetables to their family's diet without sacrificing flavor. Another bonus? It requires minimal effort and is easy to customize.

Cauliflower is the powerhouse ingredient in the soup. When it gets blended with vegetable broth, it transforms into a thick and creamy soup base. Each spoonful has that velvety smooth texture associated with cream based soups. You will taste hints of roasted garlic and nutty roasted cauliflower with a sharp and tangy bite from the sharp cheddar. I decided to roast the vegetables because I wanted to enhance the natural flavors of the soup. The cheddar compliments existing flavors as opposed to serving as a "flavor crutch".

Follow the recipe as written for a classic broccoli cheddar soup. Don't eat cheese? Leave it out for an amazing dairy free and vegan cauliflower broccoli soup. Visit my blog for more great meatless options and desserts!

Hidden Vegetable Broccoli Cheddar Soup
Serves 5

INGREDIENTS

• 1 medium head cauliflower
• 1 medium head broccoli
• 1/2 sweet onion, quartered
• 2 large garlic cloves
• 2 1/2 tablespoons olive oil
• 3 cups vegetable broth
• 1/2 cup chickpeas, drained and rinsed
• 2 cups shredded extra sharp cheddar
• Salt and pepper, for seasoning

DIRECTIONS

Preheat the oven to 400 degrees

Cut the cauliflower into florets and cut the inner core into small pieces

Chop the broccoli florets and stems into small pieces (about 1/4 inch)

Place the cauliflower, onion and whole garlic cloves on a large parchment lined baking sheet. Drizzle with 1 1/2 tablespoons of olive oil and season with salt and pepper

Place the broccoli on a large piece of foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Wrap it up tightly so steam won't be able to escape

The cauliflower pan will roast for 30 minutes and the broccoli will steam for 20 minutes: Place the cauliflower pan in oven. After 10 minutes, place the broccoli in the oven. I put the foil package on a small cookie sheet to make it easier to get in and out of the oven.

When the vegetables are done, allow them to cool for a few minutes before putting in the blender

Add the vegetable broth, chickpeas, cauliflower, onion and garlic to a blender. Blend for a few minutes until it is smooth and creamy. Add half of the broccoli and pulse a couple times

Taste and season with salt and pepper - I added about 1/2 a teaspoon of salt and a couple pinches of pepper

Add the soup to a medium pot over medium heat. Once it warms up, add the remaining broccoli pieces and cheese

Allow the cheese to melt completely into the soup, stirring often

Taste and season if necessary.