This entry was posted on Thursday, October 22nd, 2009 at 8:15 pm and is filed under Broccoli Cheese Soup Articles. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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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