Cheesy Broccoli and Greens Soup

Makes about 6 cups
3 cups chopped broccoli
4 teaspoons olive oil, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon salt, divided
2 - 3 cloves garlic, minced
1/2 teaspoon smoked paprika
8 cups of torn dark leafy, hearty greens (about 2 bunches) like kale, Swiss chard, mustard greens, collards or turnip greens
3 cups low sodium vegetable broth
1 cup lowfat milk
1/2 cup shredded cheese (like cheddar, Monterey Jack or Colby)
Preheat oven to 450 degrees F. In a large bowl, toss broccoli with 2 teaspoons olive oil, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Spread on a roasting tray coated with cooking spray. Roast for about 10 minutes, stirring a few times during cooking process. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add garlic and smoked paprika, saute 1 minute. Add greens by the handfuls (cook for a minute or two and then add more until all greens are in the skillet) and saute until completely wilted - this will range from 2 - 6 minutes depending on how hearty the greens are. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt and remove from heat. In a large pot over medium heat, add roasted broccoli, cooked greens, vegetable broth and milk. Cook for about 15 -20 minutes and then using immersion blender, stand blender or food processor, puree until smooth. Add back to pot (unless you used immersion blender) and stir in cheese until it melts (1 -2 minutes.) Serve warm.

Source