Plant-Based Broccoli Cheddar Soup

Utilisant Muy Fresco® Plant-Based Cheddar Cheese Sauce

Ingrédients

  • 32 oz

    Vegetable stock

  • 32 oz

    Muy Fresco® Plant-Based Cheddar Cheese Sauce

  • 8 oz

    Broccoli stems, trimmed

  • 1 cup

    Broccoli florets (blanched)

  • 1 tsp

    Smoked paprika

  • ½ tsp

    Cayenne

  • 1 bag

    Popcorn

Instructions

  1. Bring stock, Muy Fresco® Plant-Based Cheddar Cheese Sauce, & broccoli stems to a simmer in a heavy gauge saucepan.

  2. Once broccoli stems are tender, puree mixture with an immersion blender until smooth, keep hot.

  3. Toss cooked popcorn with spices and set aside.

  4. To serve, heat broccoli florets, ladle soup in serving bowl, garnish with florets & popcorn.

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