Broccoli Cheddar Soup | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, (chopped)
• 2 celery stalks, (chopped)
• 1 ½ tsp kosher salt, (divided)
• 5-6 cups (about 1 lb) broccoli florets (fresh or frozen), divided*
• 3 cloves garlic, (chopped, sliced, or smashed)
• ½ tsp red pepper flakes ((optional))
• 5 cups water
• 8 oz potatoes ((about 2), chopped small)
• 8-16 oz boneless skinless chicken breast ((optional)**)
• ½ cup pumpkin seeds
• ½ cup fresh or frozen peas ((optional))
• 2 cups grated cheddar cheese
• 1 tbsp lemon juice
• Chopped fresh herbs, (for topping (dill, parsley, scallions, cilantro, etc…)(optional))
• **Easily leave out to make it vegetarian.