Scale

Recipe:

1/2 stick butter

3 tbsp. Avocado oil

1 large onion , diced

2 tsps salt

1 tsp. Black pepper

2 tsp. Garlic powder

1 tbsp. Minced onion

2 tbsp. Dried parsley

1.5 tbsp. Flour

1 small bag shredded carrots

4-5 Yukon gold potatoes, diced

1 bag @pardesfarms frozen broccoli florets

32 oz vegetable broth

Water to cover the vegetables

2/3 cup heavy cream (more or less to your taste)

1.5–2 cups shredded mixed mozzarella cheddar cheese

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In a large soup pot, sauce your onions in your melted butter and oil.

Let them cook down for about 10 minutes in the butter.

Then add all your spices, flour and mix well.

Then add the rest of your veggies and mix well. Pour in your broth and water to just cover the veggies in the pot.

Cover the pot and bring the soup to a boil. Then lower flame and let simmer for about an hour and 20 minutes till all the veggies are super soft.

Uncover pot and turn off flame.

Remove about a cup worth of just the veggies

And set aside.

Then take your hand blender and puree the soup

Then mix in the heavy cream and cheese and mix to all is melted in the soup

Add back in the veggies you removed and eat!