Cream of Broccoli

Serves 5

Preparation time: 30 minutes

Nothing better than a warm soup for cold days. This low calorie, low fat soup provides protein, calcium, fiber, potassium, vitamin C and vitamin B6. And it’s vegan! And gluten free! You can eat it for lunch, dinner, as an appetizer or a smaller serving for a very nutritious snack. This recipe is also ideal for small children who say that they don’t like vegetables. Adding some Monterrey Jack cheese adds a hint of spice and more protein.

Ingredients:

• 1 tbsp butter
• 1 cup yellow onion, finely chopped
• 2 cups low fat milk
• 2 cups vegetable broth
• 5 cups broccoli florets
• 2 potatoes, peeled and diced
• Salt to taste
• Pepper to taste
• 4 tbsp Pepper Jack cheese, shredded (optional)

Directions:

1. Melt butter in a pot and sauté the onions
2. Once onions are clear and you feel their aroma, add milk and water, cover, and bring to a boil.
3. Add broccoli florets and potatoes to the pot and leave them to boil until they are soft, approximately 10 minutes.
4. Use a hand held mixer to mix until smooth
5. Bring soup to a boil one more time
6. Serve in cups and top with cheese (optional)

Note:
If a handheld mixer is not available remove soup from the burner and let it cool for 5 minutes. Pour soup into a blender and mix until smooth. Return soup back into the pot, add salt, pepper and mix well. Return to the burner and bring it a boil one more time. Serve.