CARROT BROCCOLI SOUP

By curly

Ingredients

• 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 Italian seasoning
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour

Preparation

Step 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, italian seasoning and pepper.

Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

If desired, use immersion blender to blend the chunky veggies and make the soup smoother.

Nutritional Facts
1-1/4 cups equals 168 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g protein.