A Comforting Broccoli Cheese Soup That Supports Everyday Wellness

Credit: Tastes Better From Scratch

There’s something especially comforting about a warm bowl of soup, but for people living with Parkinson’s disease (PD) and other movement disorders, soup can offer more than comfort alone. Easy to prepare, simple to customize and gentle to eat, soups can help support hydration, deliver important nutrients and reduce the physical effort that sometimes makes mealtimes challenging.

This broccoli cheese soup is a nourishing, familiar option that can be adapted to changing needs, whether that means adjusting texture, boosting calories or simplifying prep. Recommended by Calissa Schneider, ACSM EP-C, senior manager of certified care at the PMD Alliance, this recipe shows how everyday comfort foods can play a meaningful role in daily wellness.

Ingredients

• 3 cups low-sodium vegetable broth
• 1 cup grated carrot (about 1-2 carrots)
• 1 cup finely diced celery (about 2 ribs celery)
• 2 small/medium potatoes, grated (Yukon Gold or Russet)
• 4 1/2 cups chopped broccoli (about 3 small heads of broccoli)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 5 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 2 cups half-and-half (fat-free works too)
• 1 1/2 cups whole milk
• Salt and pepper to taste
• 3 cups shredded cheddar cheese

Directions

1. Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.
2. Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
3. Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Remove from heat.
4. In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.
5. Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in 1/4 cup flour and stir well to make a roux.
6. Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.
7. Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
8. Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.

This recipe was originally published on Tastes Better From Scratch.