Ingredients:

• 2 Tbsp. olive oil

• 1 onion, chopped

• 1 cup carrots, peeled and diced

• 1 large head broccoli, florets only, cut small

• Salt & pepper

• 5 cups organic chicken stock

• 1/2 cup half and half cream

• Croutons (optional)

• Shredded cheddar cheese (optional)

Directions:

1. In a large pot, sauté onion in olive oil until soft
2. Add carrots and broccoli florets and continue to stir veggies, adding a bit of chicken stock if needed to prevent veggies from getting dry
3. Sprinkle veggies with salt and pepper and stir to combine
4. Add chicken stock and allow veggies to simmer for 15 minutes
5. Using a slotted spoon, remove about 1/2 cup of broccoli florets and set aside
6. Using an immersion blender, blend soup until smooth
7. Add the reserved broccoli florets back to soup
8. Stir in cream and taste
9. Add salt and pepper if desired
10. Ladle soup into bowls
11. Float croutons and a dab of shredded cheddar cheese on top (optional)