Veggie Cheese Soup

I love these one pot recipes—not a lot to clean up, and you get all your protein and veggies in one simple dish! If you're missing an ingredient, just skip it and add in more of something similar; for example, you don't have to use leaves from a head of cauliflower by any means. I just like to use up all my extra veggie bits when I make a soup, since it's a good way to waste less.

Ingredients:
1c celery (leaves and all, sliced thin
2c broccoli florets
3 broccoli stems, peeled and sliced thin
Leaves from a head of cauliflower, sliced thin
2c Vegetable broth, fat free & organic
1/2c 1% cottage cheese
4 1/4 oz 75% fat free cheddar, shredded
1/2c almond milk
Salt & pepper to taste

Prep all your veggies and throw them in a pot with your vegetable broth. Simmer untill all the vegetables are softened. Pull out the larger broccoli florets and set aside.

Let the mix cool for a while, then add the cottage cheese, shredded cheddar cheese and almond milk. Stir together over low heat. While the soup gently warms back up, use an immersion blender to blend the soup. Once smooth and fully combined, break your broccoli florets up into the soup. Salt and pepper to taste, and serve!

Makes 2 large bowls of soup, 27g of protein each.