No Cream Creamy Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbsp Olive Oil3 medium Carrots, peeled, chopped3 stalks Celery, chopped (I use leaves, too)1 medium Ohion, chopped2 cubes or tsp. Chicken Bouillon2 packets Sodium Free Chicken Bouillon6 C. Water1 bunch Broccoli made about 6 C. chopped1/2 C. Minute Brown Rice1 can (12 oz.) Evaporated Skim Milk1 C. Skim Milk1/4 C. grated Parmesan Cheese ( the dried kind)
Makes about 10 servings of 1 cup each.
Chop onions, carrots, and celery. Cook for 3 minutes over medium heat in hot oil,
Add chicken broth and water; stir, bring to boil. Stir in broccoli and rice. Reduce heat to medium low; simmer 10 to 15 minutes or until vegetables are tender; stir frequently.
Place about 1 to 1 1/2 cups in blender or food processor and puree. Add back to the pan.
Add milk and cheese; cook until heated through, stirring occasionally.
SUBSTITUTION: You can use 4 1/2 cups frozen or drained canned peas, chopped asparagus or leeks instead of the broccoli.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLJ35.
Chop onions, carrots, and celery. Cook for 3 minutes over medium heat in hot oil,
Add chicken broth and water; stir, bring to boil. Stir in broccoli and rice. Reduce heat to medium low; simmer 10 to 15 minutes or until vegetables are tender; stir frequently.
Place about 1 to 1 1/2 cups in blender or food processor and puree. Add back to the pan.
Add milk and cheese; cook until heated through, stirring occasionally.
SUBSTITUTION: You can use 4 1/2 cups frozen or drained canned peas, chopped asparagus or leeks instead of the broccoli.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLJ35.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 4.1 g
- Cholesterol: 4.1 mg
- Sodium: 297.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.6 g
- Protein: 7.2 g
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