Between work, the gym, and dance classes for my daughter, it’s tough to find time during the week to make dinner. So on Sundays I like to make a few meals to prepare for the busy week.  I try to keep them simple and healthy. You may want to double this one though, since most of it was gone by lunch.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, finely chopped or shredded
• 2 celery stalks, finely chopped
• 2 garlic cloves, pressed
• Salt and pepper to taste
• 4 cups vegetable or chicken broth (low sodium)
• 2 large potatoes, peeled and chopped
• 1 tablespoon flour
• 1/2 cup of water
• 2/3 cup of milk (I used almond coconut)
• 2 cups broccoli, chopped into small pieces
• 1 cup of cheddar cheese

Directions

1.  In a large pot heat olive oil and add onion, carrots, and celery. For easy prep I used the food processer attachment from my immersion blender to chop this veggies quickly. Saute veggies for a few minutes and add pressed garlic and cook for 2 more minutes. Add salt and pepper.
2. Add vegetable or chicken broth and potatoes and bring to a boil. Cook until potatoes are tender.
3. In a small bowl mix water and flour and add to soup. Bring to a slight boil and heat for a few minutes until thickened.
4. Add milk and broccoli. Cook until broccoli is tender about 5 minutes.
5. Add cheese and stir until melted. I used my immersion blender to make the soup a little smoother, but this step is not needed.