In bread class we made a Pullman's loaf, which was basically a square white loaf of yumminess. I brought home half of one and decided that some grilled cheese sandwiches were in order. I buttered the bread, then added some muenster and provolone cheese with sliced tomato and grilled it in a cast iron skillet. Then I whipped up this fast easy frozen veggie soup, which will soon become part of the regular repertoire because it is THAT easy. Fast and delicious!
Ingredients:
10 oz. frozen veggies (I used broccoli)
14 oz. vegetable broth
2-3 Tbsp. Greek yogurt
1/4 grated cheddar cheese
1-2 minced cloves of garlic
Drizzle of Sriracha sauce
1. Cook down frozen veggies in the broth on medium heat.
2. Using an immersion blender, blend together the veggies and broth until creamy. Stir in remaining ingredients and cook over medium-low heat for another 10 minutes (until warm). Enjoy!
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