Carrot Broccoli Soup Recipe

Nutrition Facts

  • One serving:
  • 1-1/4 cups
  • Calories:
  • 168
  • Fat:
  • 4 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 633 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 4 g
  • Protein:
  • 10 g
  • Diabetic Exchange:
  • 2 vegetable, 1 fat-free milk, 1/2 fat.


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Carrot Broccoli Soup

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This soup is a staple at Sandy Smith's house in London, Ontario. "It’s easy, fast, nutritious and so yummy!" she says.

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 20 min.

Ingredients:

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon butter
  • 3 cups fresh broccoli florets
  • 3 cups fat-free milk, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 tablespoons all-purpose flour

Directions:

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
    Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. Yield: 4 servings.


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