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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Full of vitamins and fiber, this delicious soup is the ideal first course for a cold winter night. Also makes a filling main course with some fresh crusty bread Ingredients:
1 head broccoli |
1 large onion, chopped |
2 carrots, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
5 cups low sodium chicken broth, canned |
1/2 cup milk, 1% lowfat |
salt, to taste |
pepper, to taste |
Directions:
1. Thinly slice broccoli stems. Chop flowerets; set both aside.
2. In skillet saute onions, carrots and garlic in oil 10 minutes or until carrots are softened. Add broth and broccoli; bring to boiling. Reduce heat, cover and simmer 25 minutes.
3. Reserve 1 cup cooked vegetables.
4. Place remaining vegetables and liquid in food processor. Blend until smooth. Return to saucepan with reserved vegetables. Stir in milk and salt and pepper to taste. Cook 5 minutes or until heated through.
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