Broccoli Soup
Even the pickiest of palettes won't be able to tell they are eating their veggies when you blend them up in to a delicious, creamy soup. Try experimenting with different veggies or switch to vegetable bouillon to keep your vegetarian eaters asking for another bowl.
Ingredients
- 1 pound(s) broccoli
- 3 teaspoon(s) instant onion flakes
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) white pepper
- 1 tablespoon(s) flour
- 5 leaves sweet basil (about 1 tsp)
- 33/100 cup(s) water
- 1 chicken bouillon cube
- 1 can evaporated milk
Instructions
- Fresh broccoli should be washed, trimmed and broken into small pieces.
- Place broccoli in medium saucepan; add next 7 ingredients.
- Cover and bring to boil; simmer until tender, 10 to 15 minutes.
- Remove some florets and set aside for garnish.
- Pure or blend remaining broccoli, return to heat, and stir in evaporated milk.
- Heat to serving temperature.
- Soup is good food.
- Check out the many benefits of canning those store-bought brands in favor of homemade soups.
- Ready in 40 minutes.
Nutrition
Calories: 777.2kcalCarbohydrates: 92.58gProtein: 43.76gFat: 30.75gSaturated Fat: 17.33gCholesterol: 107.53mgSodium: 5525.6mgFiber: 16gSugar: 51.09g
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