- 4
Ingredients
- 1 tbsp butter 1 1tbsp tbsp(15 mL) (15 mL) butter
- 2 onions , chopped2 2oniononions, chopped
- 2 potatoes , peeled and coarsely chopped (1 oz/375 g)2 2potatopotatoes, peeled and coarsely chopped (1 oz/375 g)
- 2 cups vegetable stock 2 2cups cups(500 mL) (500 mL) vegetable stock
- 1 tsp salt 1 1tsp tsp(5 mL) (5 mL) salt
- 1 tsp pepper 1 1tsp tsp(5 mL) (5 mL) pepper
- 3 cups frozen broccoli pieces 3 3cups cups(750 mL) (750 mL) frozen broccoli pieces
- 1 can (385 mL) evaporated skim milk 1 1can can(385 mL) evaporated skim milk
- 2 tbsp chopped fresh chives 2 2tbsp tbsp(25 mL) (25 mL) chopped fresh chives or green onions
Preparation
Step 1
In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.
In food processor or blender, puree soup until smooth. Return to pan; stir in evaporated milk and heat through. Serve sprinkled with chives.
Serve with Spicy Cheddar Triangles
Trim crusts from 4 slices of whole grain bread. With rolling pin, flatten bread slightly. Spread slices with 1 tbsp (15 mL) light mayonnaise. Sprinkle with 1/2 cup (125 mL) Cheddar cheese and 1/2 tsp ( 2mL) Cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375 F (190 C) oven for 10 minutes or until bubbly, crisp and golden brown.
Per serving: about -
cal 225225 cal
pro 13 g13g pro
total fat 4 g4g total fat
sat. fat 2 g2g sat. fat
carb 37 g37g carb
fibre 4 g4g fibre
chol 12 mg12mg chol
sodium 1,065 mg1,065mg sodium
% RDI: -
calcium 3434 calcium
iron 1010 iron
vit A 3333 vit A
vit C 102102 vit C
folate 2323 folate