This healthy soup recipe was a favorite of my children, my nephews and nieces. It is for children who turn up their noses at vegetables. This creamy, light green soup will surely tempt them. They will surely love vegetables after tasting this soup. To thicken the soup, you can add left over mashed potatoes. You can also add other green vegetables in equal measure.
Ingredients:
- 1 cup homemade chicken stock
- 1 cup water
- 1 onion, thinly sliced
- 2 1/2 cups fresh broccoli, chopped
- 1 teaspoon salt
- 4 cups milk
- 4 tablespoons instant mashed potato powder
- 3 tablespoons butter
- pinch of ground pepper
- pinch of nutmeg
Procedure:
In a soup pot, heat the stock and water over medium heat. Add the onion, broccoli, and salt and cook for 10 minutes, or until tender. Puree half of the vegetables with half of the liquid in a blender or processor until smooth, then repeat with the other half. Be sure to vent the steam.
Heat the milk in a large saucepan until bubbles form on the edges. Stir in the mashed potato powder, butter and nutmeg and simmer for 3 minutes. Stir in the pureed broccoli and onion. Adjust seasoning according to taste.
Ladle into individual soup bowls. This soup recipe keeps well overnight and can be frozen. Serves 4 to 6. It is best served hot. It could also be served cold, depending on the preference.
Article by Permission from Tom Coghill
Author of the Weight Loss E-book Series in the ad below.
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