Skinny Broccoli & Cheese Soup

Add oil to a large pot over medium heat and saute onions and broccoli stems until they begin to soften. Add garlic and cook 1 minute more. Add chicken stock and beans and bring to a simmer for about 10 minutes or until broccoli stems are cooked through.

Using an immersion blender, purée beans and broccoli stems until completely smooth. Slowly stir in the cheese one handful at a time and season with mustard powder, onion powder, salt and lots of pepper.

Add the broccoli florets and turn down the heat and simmer for another 5 minutes. Top with a little extra shredded cheese and pepper and serve with crusty bread. Enjoy!