• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

How To Make Broccoli Soup In Bulk For The Week

Ingredients

5 large heads of broccoli

5 large heads of broccoli, chopped

5 cups vegetable broth

– 5 cups vegetable broth

1 onion, chopped

Ingredients:

– 1 onion, chopped

2 cloves garlic, minced

Ingredients

– 2 cloves garlic, minced

1 teaspoon salt

1 teaspoon salt

1/2 teaspoon black pepper

The ingredients for broccoli soup in bulk for the week include:

– half of teaspoon black pepper

1 cup shredded cheddar cheese

Ingredients:

• 1 cup shredded cheddar cheese

1/4 cup chopped recent parsley

– 1/4 cup chopped fresh parsley

Instructions

1. Cut the broccoli into florets.

Cut every head of broccoli into florets.

2. Heat the olive oil in a large pot over medium heat.

Instructions:

2. Heat the olive oil in a large pot over medium heat.

3. Add the onion and garlic to the pot and prepare dinner till softened.

3. Add the onion and garlic to the pot and cook till softened.

4. Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then cut back heat and simmer for 15 minutes, or until the broccoli is tender.

Add the broccoli, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for quarter-hour, or until the broccoli is tender.

5. Puree the soup with an immersion blender or in a daily blender.

Once the broccoli is cooked, use an immersion blender to puree the soup directly in the pot.

Alternatively, you can switch the Broccoli Soup Creamy to an everyday blender and puree it in batches.

Be certain to carry the lid on tightly with a tea towel overlaying the opening to prevent hot soup from splattering.

6. Stir within the cheddar cheese and parsley. Serve immediately or store in the refrigerator for as a lot as 5 days.

6. Stir in the cheddar cheese and parsley. Serve immediately or store within the fridge for as a lot as 5 days.