12 OZ BAG FROZEN BROCCOLI
2 CARROTS GRATED
1 SM WHITE ONION DICED
2 CUPS MILK OR HALF N HALF
1 LB AMERICAN CHEESE
2 CUPS STOCK OR BULLION CUBE/WATER
2 TBSP CORNSTARCH
Dice a small white onion and saute in olive oil until tender. Add 2 tbsp corn starch and cook for 1 minute. Slowly whisk in 2 cups of stock. Add broccoli and carrots. Cover and let simmer for about 10 minutes until the veggies are tender. Next stir in 2 cups of milk and 3 scoops of nutra collagen. Simmer on low for a few more minutes to ensure the veggies are cooked through then using a stick blender, pure the soup in the pan to your desired consistency. (creamy to chunky, whatever your preference.)
Add your american cheese, salt and pepper to taste. Stir until the cheese is melted then serve.
