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Ingredients
- 2 c. water
- 1 1/2 lb broccoli stalks separated
- 3/4 c. minced celery
- 1/2 c. minced onion
- 1 Tbsp. extra virgin olive oil
- 2 1/2 c. water
- 2 Tbsp. flour
- 1 Tbsp. chicken bouillon
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp nutmeg
- 1/2 c. evaporated skim lowfat milk
Directions
- You can also make Cauliflower Soup by substituting 2 lbs cauliflower for the Broccoli.
- 1. Heat the 2 C water in a large pot till boiling.
- 2. Add in vegetables, cover and cook till tender (about 10 mins).
- 3. Blend vegetables with part of the cooking water in a blender or possibly food processor.
- 4. Heat extra virgin olive oil in a small nonstick skillet. Add in 2 Tb of the 2 1/2 C water and sprinkle in the flour. Cook and stir till smooth.
- 5. Add in the remaining water and heat to boiling, stirring constantly.
- Boil and stir 1 minute. (I think they mean to do this in the large pot).
- 6. Stir in broccoli mix, instant bouillon, salt, pepper, and nutmeg. Heat just till boiling.
- 7. Stir in the evaporated skim lowfat milk and heat through without boiling again.
- Makes about 9 C..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1796g | |
| Calories 534 | |
| Calories from Fat 225 | 42% |
| Total Fat 25.55g | 32% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 2163mg | 90% |
| Potassium 2007mg | 57% |
| Total Carbs 61.09g | 16% |
| Dietary Fiber 13.6g | 45% |
| Sugars 24.08g | 16% |
| Protein 23.49g | 38% |
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