Our company here in Dover, New Hampshire, has a gem in Jodi from accounting. She's also a wonderful cook.

Jodi brought some broccoli & cheese soup in to the studio the other day and man, oh man, it was delicious. I had to have the recipe, so I thought I'd share.

1 medium onion

1 small leek

1 medium carrot

1 small red pepper

2 large heads broccoli

About 4 ounces of cheese  (Velveeta works great!)

1 or 2 Tbs. Olive Oil

1/4 - 1/2 c. quinoa

1/2/ c. fat free half & half

1 or 2 chicken bouillon cubes

1 tsp. oregano

1 tsp. tumeric

Salt & Pepper to taste

Saute cut up veggies in olive oil for about 10 minutes. Add spices and saute for another 5 minutes. Add quinoa, cover with water and simmer until almost soft, add broccoli flowers. Simmer until the carrots and stems are soft - about 10 more minutes. Use a blender to blend until smooth, add 1/2 & 1/2. Eat.

Jodi's disclaimer is:  She doesn't measure anything precisely.  She's a cook's cook, so she goes with her gut when it comes to ingredients.  Whatever she thinks might taste good, she throws it in. Like, Velveeta.

I never knew you could use quinoa as a thickening agent, but I guess you can!

Thank you, Jodi, for the wonderful soup!