Monday, March 19, 2012

Easy Broccoli Soup

6 cups reduced sodium chicken or vegetable broth
3-4 cups broccoli florets
1 onion - quartered
2 cloves garlic - halved
1 carrot - peeled and chopped
*1 small russet potato - peeled and chopped (optional)
1-2 cups milk
salt and pepper

Place broth, broccoli, onion, garlic, carrot and potato in a large stockpot and bring to a boil over high heat. Reduce heat to low; cover and simmer about 20 minutes or until vegetables are tender.

Puree soup in a food processor or blender until smooth and return to pot. Add milk to desired consistency and season with salt and pepper.

Garnish with blue cheese crumbles or croutons.

**Allergy-free substitutions:
Milk - unsweetened coconut or almond milk
Garlic -omit and add a little onion powder with seasonings

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