This simple soup started out as cream of broccoli chicken soup, but in a crazy twist of missing ingredients ended up being a vegetarian carrot soup instead. But the craziest part is how huge of a hit it was with my kids, especially my picky kid... who went back for thirds. This soup is pretty much like eating a lowfat bowl of veggies. If a picky kid can love it, I call it crazy.
4 large carrots, peeled and grated.
1 onion, finely chopped
4 1/2 cups water
7 - 8 cups broccoli florets, chopped in bite-sized pieces
4 1/2 cups milk
Grated brick cheese (of your choice)
Salt & Pepper, to taste
In a large pot, boil the carrots and onion in the water until tender. Blend the carrots and onions and liquid in a blender until smooth. Return to pot. Bring back to a boil, then add milk and broccoli. Simmer until broccoli is just tender. Remove from heat and add salt and pepper and cheese to taste. Garnish with cheese if desired. Suggestion: serve with artisan bread or garlic toast.
No comments:
Post a Comment