• 2 T. olive oil 1 large white onion, chopped 1 large carrot, diced (I used frozen carrots and defrosted them and chopped them then added them to the broth later.) 2 stalks celery, diced 1 red bell pepper, diced 2 cloves garlic, minced 1 T. flour 1/2 t. dry mustard 1/8 t. cayenne 1/4 t. ground coriander 1/4 t. chili powder 32 oz. reduced sodium chicken stock 2 c. broccoli crowns, chopped 1 c. plain Greek yogurt 1/8 t. sea salt 1/4 t. fresh ground black pepper 1 c. shredded Mexican blend cheese (I used a chipotle chedder mix.)

Recipe Steps:

• Heat oil in a large sauce pan over medium-high heat. Add onion, red pepper, and celery; saute, stirring often, about 5-6 minutes. Add garlic, cook stirring 2 minutes more. Stir in flour, dry mustard and other spices. Cook stirring another two minutes.
• Add broth and broccoli. Bring to boil. Cover and reduce to simmer and simmer for 10 minutes.
• Stir in cheese and yogurt. Cook over medium heat, stirring, until cheese is melted. Season with salt and pepper and serve.
• Simmer just until cheese is melted. Frozen broccoli works just as well as fresh broccoli.
• This recipe freezes and refrigerates well.