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Easy, Low-Fat Broccoli Soup
2-3 bags of frozen broccoli (16 oz) (or equivalent amount of fresh – just adjust cooking time)
1 small onion, chopped
1 can low fat, low sodium chicken broth (48 oz)
Garlic salt and pepper to taste
2 Tablespoons cornstarch
1 cup low fat or skim milk
In a large saucepan, combine the broccoli, onion and broth; simmer for 20-30 minutes or until vegetables are very tender (should be easily mashed). Use an immersion blender or potato masher to puree the broccoli to a good consistency (or puree half of the mixture in a blender and return to the saucepan).
In a small bowl, combine cornstarch and milk until smooth. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.
Serve with shredded cheddar cheese if desired.
Submitted by: Sarah L.