This soup is a staple at our house. It’s fast, easy and filled to the brim with carrots and broccoli. Even picky eaters will like it.
—SANDY SMITH LONDON, ON
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1. In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2 3/4 cups milk, salt, thyme and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and the remaining milk until smooth; gradually stir into soup. Bring to a boil; cook for 2 minutes longer or until thickened.
PER SERVING 168 cal., 4 g fat (3 g sat. fat), 14 mg chol., 633 mg sodium, 24 g carb., 4 g fiber, 10 g pro. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.