INGREDIENTS:

• 4 cups broccoli, cut into florets
• 4 cloves garlic, minced
• 3 ½ cups water
• 1 ½ servings LonoLife Chicken Bone Broth
• 1 cup heavy cream
• 3 cups grated cheddar cheese

DIRECTIONS:

1) Prep bone broth by heating 3 ½ cups of water and mixing in 1 ½ packets (servings) of LonoLife Chicken Bone Broth. Set aside.

2) Saute garlic in a large pot over medium heat for about one minute, or until garlic is fragrant.

3) Pour in bone broth prepared earlier, along with heavy cream and broccoli. Bring to a boil and then reduce heat to simmer for 10-15 minutes or until the broccoli is tender.

4) Use a slotted spoon to remove ⅓ of the broccoli if you would like chunks of broccoli in the finished soup. Set aside.

5) Use an immersion blender to puree the broccoli.

6) On low heat, add in the cheese, ½ cup at a time. Use the immersion blender again to smooth the soup once all the cheese is added.

7) Add back the broccoli florets if taken out and serve.