Clean out your fridge and freezer with this healthy and quick cream broccoli soup. Pair it with crackers or flatbread, it’s perfect for a rainy day! It’s even good chilled like a gazpacho.

It comes out different every time depending on what I have on hand, but it’s always delicious.
Here’s what I used today :
2-3 cups of broccoli
2 cups of spinach
4 small carrots
2 stalks of celery
2 small zucchini
2-3 cloves minced garlic
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
2 cups of chicken broth
1/2 cup heavy cream
*I also added leftover baby food purees; 3 oz of cauliflower, 3 oz peas, 1 oz zucchini, 1 oz quinoa

-Chop all veggies and saute with spices for 5 minutes.
-Add chicken broth and purees, simmer for 20-30 miuntes or until the veggies are fork tender
-Once tender remove from heat and puree with an immerson blender or regular blender. Be careful not to splash yourself, it’s HOT!
-Add the heavy cream and blend once more to ensure it’s all combined.
-Taste test your seasonings and serve immediatly

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