Work Week Lunch

0 Warm up a large dutch oven or stock pot over medium heat for a few minutes, then add the olive oil. After a minute, add the onion and sauté, stirring often, for 4 to 5 minutes, until the onions are soft and fragrant. If the pot starts to look dry, add a splash of water.
1 Reduce the heat to medium-low and add the garlic, flour, salt, pepper, paprika and mustard to the pot. Stir well and let the flour cook for 1 to 2 minutes. Bring the heat up to medium-high and add the stock a half cup at a time, stirring with a whisk between additions. Once all the stock has been added, bring up the heat so the mixture comes to a low boil. Cook for an additional 7 to 10 minutes. It will thicken as it cooks.
2 Add the broccoli florets and chopped carrots to the pot and stir, reserving the shredded carrots. Cover and let the soup simmer for 15 minutes, until the carrots are fork-tender
3 Add the milk and cheese and let the soup simmer for another minute, until the cheese has completely melted. Taste and add more salt, pepper or cayenne for a kick if desired!
4 Divide the soup between three meal prep containers. Top with the remaining shredded cheese for garnish. Let them cool for a bit before covering and storing in the fridge.
5 Storage, reheating and serving notes: This soup can last for up to five days in the fridge. It’s not freezer friendly. Reheat this soup in the microwave or on the stove partially covered. I highly recommend enjoying it with your favorite crusty bread!