INGREDIENTS
4 cups
Broccoli florets
1
Carrot
1/4 cup
Flat-leaf parsley, fresh
3
Garlic cloves
1 cup
Yellow onion
3 cups
Vegetable stock, unsalted
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1
4 + 1/8 cup half-and-half
4 oz
Cheddar cheese, reduced-fat sharp