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Before you jump to Broccoli and Cauliflower Cheddar Soup recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

Healthy eating promotes a feeling of health and wellbeing. Increasing our intake of sensible foods while reducing the intake of unhealthy kinds plays a part in a more healthy feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). This is usually a problem, nevertheless, when it comes to eating between snacks. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?

One of the most popular treats is yogurt. Eating natural yogurt in place of a wholesome larger lunch isn’t a good idea. Low fat yogurt makes a fantastic snack, however. It is a protein-rich supply of nutritious nutritional vitamins. Easily digestible, yogurt can also help your gastrointestinal system work correctly depending upon the culture used to make it. Yogurt unites wonderfully with nuts along with seeds. It’s an uncomplicated way to lessen sugar while still enjoying a tasty snack.

You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to broccoli and cauliflower cheddar soup recipe. You can cook broccoli and cauliflower cheddar soup using 11 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Broccoli and Cauliflower Cheddar Soup:

1. You need unsalted butter
2. Take medium onion
3. Use garlic
4. You need broccoli
5. Provide cauliflower
6. You need celery
7. Get large carrot
8. You need chicken or vegetable broth
9. Use half and half
10. Prepare all-purpose flour
11. Use shredded cheddar cheese

Instructions to make Broccoli and Cauliflower Cheddar Soup:

1. Dice the onion, mince the garlic, and chop up the rest of the vegetables. Carrots and celery should be chopped into smaller chunks, while broccoli and cauliflower can be in medium to large chunks.
2. Prepare a pot to steam the broccoli, cauliflower, celery, and carrot. Fill the pot with 1-2 inches of water and bring to a boil. Then place vegetables in steamer for about 7 minutes until soft.
3. Melt butter in a pot at medium heat. Add onion and garlic, cook until tender (5-7 minutes).
4. Turn down heat slightly (to medium-low) and gradually whisk flour into the pot with the onion and garlic. Cook for about 3-4 minutes, until the mixture becomes slightly golden.
5. Gradually add half and half and chicken broth, stirring all the while. Add some salt and pepper to taste at this point. Bring to a simmer and cook uncovered until it thickens (about 20 minutes).
6. Add the steamed vegetables and cook (still at medium-low heat) for another 10-15 minutes.
7. If you want to purée the soup, let it COOL DOWN to near room temp, then put in a blender on purée mode. You may have to work in batches. If soup is still steaming a little, REMOVE the middle piece in the top of the blender cover so the steam can escape. Have a clean dish towel or paper towel to hover over the opening to minimize any mess. Combine puréed batches back into pot and warm it back up to then continue with step 8.
8. Add cheese to the soup (handful at a time) and stir until melted.

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