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–+ servings
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
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Ingredients

  • 2 tbsp Butter
  • 1 Onion (medium)
  • 1 Carrot
  • 1 clove Garlic, minced
  • 2 tbsp Flour
  • 2 cups (480ml) Chicken broth
  • 2 cups (480ml) Milk
  • 1 head Broccoli
  • 1 cup (100g) Cheddar cheese
  • 2 tbsp ORGANIC MISO WHITE
  • To taste Black pepper

Nutrition Facts

Calories・448kcalCarbohydrates・34gProtein・25gFat・26gSaturated Fat・14gPolyunsaturated Fat・1gMonounsaturated Fat・5gTrans Fat・0.02gCholesterol・76mgSodium・1304mgPotassium・839mgFiber・5gSugar・15gVitamin A・4289IUVitamin C・139mgCalcium・679mgIron・2mg

Instructions

  • Melt the butter in a deep pot. Add the minced garlic, roughly chopped onion, and shredded carrot, and sauté for about 5 minutes.
  • Add the flour to the pan from Step 1 and mix until incorporated. Cook for 1–2 minutes, stirring constantly to prevent burning.
  • Gradually pour in the chicken broth and milk, stirring to avoid lumps.
  • Cut the broccoli into 1-inch pieces (about 2.5 cm), then add to the soup and simmer until it reaches your preferred tenderness. Once tender, melt the cheddar cheese into the soup.
  • Turn off the heat, then add the miso and stir to combine.
  • Serve in bowls and finish with additional cheddar cheese and black pepper, if desired.