Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 tablespoons flour
- 2 cups half-and-half
- 2 cups chicken stock
- 1 head broccoli cut into florets
- 2 cups baby spinach
- 1 teaspoon ground coriander
- 2 teaspoons ground paprika
- Salt and pepper to taste
- 2 cups cheddar cheese shredded
Instructions
- In a large pot over medium heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 to 5 minutes, until the onions are browned.
- Take the pot off the heat. Sprinkle in the flour and stir. Pour in the half-and-half and stir once more. Add the chicken stock, broccoli, spinach, coriander, and paprika.
- Return the pot to the medium-heat burner. Cover and allow mixture to simmer for 15 to 20 minutes. Stir occasionally to prevent lumps from forming.
- Stir in the cheddar cheese and simmer for another minute. Add salt and pepper to taste.
- Using a stick blender, purée the soup. Serve while hot.