This soup is delicious, family approved and is actually low calorie! It has a bunch of added veggies upping the nutrition and the flavor. We add fun toppings (bacon, sour cream or plain greek yogurt and a bit more cheese) and it makes a tasty, satisfying meal on a cold or rainy day!
Ingredients:
2 Tbsp Unsalted Butter - 28g
1/2 large Onion, chopped - (150g)
2 1/3 cups Carrots, chopped - (300g)
2 garlic cloves
1 cup Celery, chopped - (100g)
2 1/2 cups chicken stock (we used Fat free)
2 Tbsp white whole wheat flour
1 cup 1% Milk
6 cups (or more) Broccoli, chopped - (I use mostly florets) - (550g)
2 Tbsp parmesan cheese
2 cups (1 package) Shredded Mexican 4 cheese blend - 2% milk (235g)
Directions:
In a large pot, heat the butter until melted. Saute the onion, carrots, celery and garlic until softened, stirring so it does not burn. Sprinkle flour, salt and pepper over veggies and stir to combine. Add milk, chicken broth and potatoes. Turn up heat, bring the soup to a boil, then simmer (turn heat to low and cover) and cook until potatoes are softened, about 10 minutes. Add broccoli, parmesan and cook until broccoli is cooked, with lid off. Use an immersion blender to process to the desired thickness. Add salt and pepper to taste. This stores well in the fridge and everyone loves the leftovers! We serve with bacon, sour cream or greek yogurt and chives.
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