How To Make Broccoli Soup In Bulk For The Week

Ingredients

5 giant heads of broccoli

5 giant heads of Broccoli Cheddar Soup, chopped

5 cups vegetable broth

– 5 cups vegetable broth

1 onion, chopped

Ingredients:

– 1 onion, chopped

2 cloves garlic, minced

Ingredients

– 2 cloves garlic, minced

1 teaspoon salt

1 teaspoon salt

1/2 teaspoon black pepper

The elements for broccoli soup in bulk for the week embody:

– half teaspoon black pepper

1 cup shredded cheddar cheese

Ingredients:

• 1 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

– 1/4 cup chopped contemporary parsley

Instructions

1. Cut the broccoli into florets.

Cut every head of broccoli into florets.

2. Heat the olive oil in a large pot over medium heat.

Instructions:

2. Heat the olive oil in a big pot over medium warmth.

3. Add the onion and garlic to the pot and cook dinner until softened.

3. Add the onion and garlic to the pot and cook until softened.

4. Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.

Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for quarter-hour, or till the broccoli is tender.

5. Puree the soup with an immersion blender or in a regular blender.

Once the broccoli is cooked, use an immersion blender to puree the soup instantly in the pot.

Alternatively, you can switch the broccoli to a regular blender and puree it in batches.

Be certain to hold the lid on tightly with a tea towel masking the opening to forestall hot soup from splattering.

6. Stir within the cheddar cheese and parsley. Serve instantly or retailer in the refrigerator for up to 5 days.

6. Stir within the cheddar cheese and parsley. Serve immediately or retailer in the refrigerator for up to 5 days.