Although this version of broccoli cheese soup is particularly tasty during the cold winter months, it’s easy to enjoy year round. As with all my recipes, I try to stick to organic fare and leave plenty of room for experimentation. Serves 10 - 15, depending on appetite.

Ingredient List

• 1 broccoli crown, about 8 inches across, chopped
• 1/2 lb. sausage, either the ground breakfast type, or diced
• 1 large red onion, chopped
• 7 large mushrooms, chopped
• 2 serrano peppers, chopped
• 48 oz. homemade chicken stock if possible, store-bought broth otherwise
• 3 garlic cloves, chopped
• 1 lb. Velveeta cheese, cubed (that’s half of a large block)
• 1 cup shredded Parmesan cheese
• 2 cups whole milk
• 1 cup warm water
• 3/4 cup corn starch

Preparation Directions

1. Sautè the sausage, onion, and garlic in a large stockpot just until the onion is soft. If your sausage isn’t oily enough, add a bit of olive oil.
2. Stir in the broccoli.
3. Add in the chicken stock or broth.
4. Simmer for 10 minutes.
5. Stir in the cheese.
6. Stir in the milk.
7. Using a whisk and a small bowl, dissolve the corn starch in the water and pour into the stockpot.
8. Simmer, stirring often, until thick.
9. That’s it; serve it up! I like to break up a slice of whole wheat bread, put it in the bottom of the bowl, and ladle the soup over it. But that’s just me!

Health Benefits of this Soup

Obviously, there’s a lot of calcium involved here with the cheese and milk. If you have time to make the chicken stock, your joints will benefit from the gelatin released from the bones during cooking; with store-bought broth you can’t know what you are getting.

Chicken stock has also been shown to reduce and shorten the symptoms of the common cold. Broccoli? It provides plenty of potassium, vitamin C, vitamin K, and beta-carotene. Trace minerals like as zinc and selenium are abundant, furthering immune defense actions.

Onion’s high sulfur content are thought to be of special benefit to connective tissues. Its antioxidants provide anti-inflammatory benefits. The garlic is thought to lower the risk of breast, colon, esophageal, pancreatic, and stomach cancer.

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