Broccoli, carrot & potato soup

Name: Broccoli, carrot & potato soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium (2-1/2 dia) Onions raw; 1 medium Carrots raw; 1 stalk large (11-12 long) Celery raw; 1 1tsp Olive Oil; 3 cup chopped or diced Broccoli fresh; 1 cup Milk nonfat (skim milk); 1 tsp Salt; 1 tsp Pepper black; 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA); 2 medium (2-1/4 to 3-1/4 dia.) Potato raw; 2 clove Garlic; 1 serving 1 - Chicken Stock Cube (by CLARE19751); 4 cup (8 fl oz) Water tap; 1 tbsp Parmesan Cheese grated; 1 serving 0% greek yoghurt total (by JILLMASSEY); 1 tbsp Parsley

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 medium (2-1/2" dia) Onions, raw 1 medium Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 1 1tsp Olive Oil 3 cup, chopped or diced Broccoli, fresh 1 cup Milk, nonfat (skim milk) 1 tsp Salt 1 tsp Pepper, black 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 clove Garlic 1 serving 1 - Chicken Stock Cube (by CLARE19751) 4 cup (8 fl oz) Water, tap 1 tbsp Parmesan Cheese, grated 1 serving 0% greek yoghurt total (by JILLMASSEY) 1 tbsp Parsley

Directions

Boil water with stock cube, herbs and if you want, some ham, for seasoning. While water is boiling, chop up all vegetables. Add minced, chopped garlic. Add vegetables to stock and cook until soft. Separate some of the Vegs. Blend the rest of stock and Vegs until thicker consistency. Put back in pot with separated vegetables. Add milk and yogurt with paramasan cheese. Serve. You can also add. Grated cheddar cheese on top of served soup.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GLENCOE7.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 174.1
Total Fat: 2.0 g
Cholesterol: 2.2 mg
Sodium: 696.2 mg
Total Carbs: 29.9 g
Dietary Fiber: 6.4 g
Protein: 9.4 g

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