The weather has turned a bit colder and tonight was time to make soup. This soup was ready in 30minutes and was full of goodness. A dollop of sour cream gives a little kick to an otherwise smooth and satisfying taste. Great source of Vitamin C
Prep Time: 30 minutes Serves: 4 Serving Size: 1-1/4 cup
- 1 tbsp butter
- 1 small onion, diced
- 1 cup carrots, cut your favourite way
- 3 cups brocolli (about 2 crowns)
- 2 cups broth (chicken, turkey, vegetable)
- 1/2 tsp each garlic powder and thyme
- salt and pepper to taste
- 2 tbsp flour
- 1 1/2 cups light cream
- 1 cup sharp cheese
- 1/2 cup parmasen cheese (or 2 Tbsp dry)
In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes. Remove 1 cup of chunky vegetables to set aside. Using an immersion blender or food processor, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately. Add cheese or sour cream as a garnish.
Darling Daughter’s Notes: I enjoyed this with crackers.
Suggested Nutritional Values (1 portions): Calories 297, Protien 17g, Carbohydrates 21g, Dietary Fiber 3g, Sugars 10g, Total Fat 17g, Cholesterol 50mg, Sodium 495mg
Great Mineral Bonuses: Vitamin C 83%, Phosphorus 49%, Riboflavin 46%, Calcium 39%
Diabetes Type 2 Suggestions: I make this recipe with 2% milk. It is not quite as creamy but the taste is similar and your overall fats are cut in half. You can leave out the parmesan cheese and add a spoonful of sour cream instead to cut sodium.