Recipe adapted from: allrecipes.com, courtesy of JessieD
Ingredients:
1 small onion diced
1 cup broccoli florets
1 cup spinach
1 bell pepper, sliced
1 cucumber, peeled and chopped
1 cup green peas
2 cups chicken broth
1/2 cup and 1 Tbsp. olive oil
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage
hot sauce
Approximately 1 cup shredded mozzarella cheese
Directions:
1.Heat 1 tablespoon olive oil in bottom of stock pot over medium heat. Add onion and saute until transparent. Add broccoli, spinach, bell pepper, cucumber, and green peas, stirring to combine. Stir in chicken broth and olive oil. Puree using immersion blender until smooth. Heat soup over medium-high heat. Stir in pepper, onion powder, garlic powder and sage. Add hot sauce to taste, stirring to combine. Bring soup to a boil, then reduce heat and simmer for 15 minutes. Divide mozzarella cheese into 4 bowls. Pour the hot soup over the mozzarella cheese to serve. You can sprinkle additional cheese to garnish on top, if desired.