Low-Fat Broccoli Soup
1
By Just A Pinch KitchenCrew
Ingredients
- 2 c
- water
- 3/4 c
- celery, chopped
- 1 Tbsp
- olive oil
- 2 Tbsp
- flour
- 3/4 tsp
- salt
- 5/8 tsp
- nutmeg
- 1.5 lb
- broccoli
- 1/2 c
- onion, chopped
- 2.5 c
- water
- 1 Tbsp
- chicken bouillon
- 5/8 tsp
- pepper
- 1/2 c
- evaporated milk
Step-By-Step
1Heat 2 cups water in a large pot until boiling.
2Add vegetables, cover, and cook until tender (about 10 minutes).
3Blend vegetables with part of the cooking water in a blender or food processor.
4Heat olive oil in a small nonstick skillet.
5Add 2 tablespoon of the 2 1/2 cup water and sprinkle in the flour. Cook and stir until smooth.
6Add the remaining water and heat to boiling, stirring constantly; boil and stir 1 minute.
7Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
8Heat just until boiling; stir in the evaporated skim milk and heat through without boiling again.
About Low-Fat Broccoli Soup
Course/Dish: Cream Soups
Other Tag: Quick & Easy
