Carrot Broccoli Soup
Light & Tasty
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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.