Martha McKinnon

By Hoochsmom

Ingredients

• 1 onion, chopped
• 4 cups chopped broccoli
• 3 small all-purpose potatoes, peeled and chopped
• 1 carrot chopped
• 2 cups chicken or vegetable broth
• 1/2 teaspoon dried basil
• 3 cups skim milk
• 3/4 cup shredded reduced fat sharp cheddar cheese
• Salt and freshly ground black pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from simple-nourished-living.com

Preparation

Step 1

Instructions

Spray a large nonstick soup pot or Dutch oven with nonstick cooking spray.

Add the onion and cook over medium heat, stirring often, until the onion begins to soften, about 5 minutes.

Add the broccoli, potatoes, carrot, broth and basil. Turn up the heat and bring to a boil then turn the heat to low and simmer, with the pot covered, until the vegetables are tender, about 20 minutes.

Transfer the mixture to a blender and puree until smooth. (Or use a stick blender to puree the vegetables right in the pot.)

Pour the puree back into the soup pot. Add the milk and stir occasionally until heated through.

Remove pan from the heat and let cool for about 1 minute. Add the cheese and stir until it’s melted. Adjust salt and freshly ground black pepper to taste.

Instructions