The original recipe called for chicken stock, extra-sharp cheddar, and half-and-half. This is still rich and creamy, but with no saturated fat and tons of flavor. I used my own broth from a pot of beany-brothy deliciousness, which made it taste even better. Perfect for lunch on a crisp fall day. While I show it garnished with the suggested flat-leaf parsley, I actually preferred it without the parsley. I liked the creamy texture just on its own.
vegan, gluten-free, reduced-sugar, weight-loss diets
low-sodium or migraine diets
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. The broccoli and garlic were sent to me by Melissa’s Produce. I was not paid to write this post.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.