Broccoli Cheese Soup

As a soup lover, I always feel you can not have too many recipes soup. I'm not a big meat eater – just do not like the taste of meat to do – I love a good soup, not meat. Suppose that there are others like me out there, I'm definitely has a good soup recipe, the vegetables will be on shares and not with meat. This recipe for broccoli-cauliflower soup produces a delicious rich, creamy soup. With the broccoli,Cauliflower, onion and chicken-flavored broth, you can eat and enjoy this soup without a morsel of meat. I like it with a rustic crusty bread. However, if you still want meat, it is ideal to serve with a sandwich on the side. This soup also makes a great starter course.

Broccoli-Cauliflower Soup

1 1 / 2 cups water
1 package (10-oz) frozen chopped broccoli, thawed
1 package (10-oz) frozen cauliflower, thawed
1 / 3 cup choppedOnion
2 teaspoons chicken-flavored bouillon granules
1 / 4 teaspoon garlic powder
1 tablespoon cornstarch
3 cups fat-free milk, divided
1 / 2 teaspoon salt
1 / 8 teaspoon pepper

In a small Dutch oven or large pot, combine water, broccoli, cauliflower, onion, bouillon and granules. Cover pan and bring to a boil. Cook 5 to 8 minutes or until the vegetables are soft. (Do not allow to drain. Garlic powder), stirring constantly. Process vegetable mixture in blender (in batches, to do), until the mixture issmooth. Return mixture to pan. Cornstarch dissolved in 1 / 2 cup milk, stir until smooth. Stir corn starch mixture into vegetable mixture. The remaining milk, salt and pepper, the vegetable mixture, stirring well. Cook over medium heat, stirring frequently, until mixture is thickened and begins to bubble.

15, a half-cup servings. Per serving: 35 calories, 6 g carbohydrates, 3 g protein

Enjoy!

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