Chicken and Sweetcorn soup
We love sharing recipes on social media, and in our humble option, all our recipes shou…
|
10mins
|
|
30mins
|
|
Easy
|
|
6
|
Bites
|
1
|
24 Baby Broccoli florets
1 Carrot, peeled & julienned
Low cal spray
1 Onion, chopped
8 tbsp Flour, wholegrain
700ml Chicken stock
400ml Skimmed milk
60g Reduced fat cheddar
Seasoning
1/2 tsp Garlic, minced
Bay leaves (optional)
Place frozen broccoli florets and carrots in large pot and add water.
Bring to a boil over medium high heat and boil for 3 mins.
Drain vegetables in a colander and set aside for later.
In a large pot, add the low fat spray over medium heat, then add onions and saute until tender, about 3 minutes.
Slowly add in flour as you cook, about a tablespoon at a time, while stirring with a whisk constantly.
Once all of the flour is added and there is a nice paste formed, slowly add chicken broth, stirring constantly with whisk.
Add milk slowly, continuing to stir.
Bring to a boil over medium heat, stirring constantly.
Once mixture reaches a boil, slowly add cheese, stirring constantly, until cheese is melted.
Add broccoli and carrots, salt, pepper, garlic, and bay leaf. Stir well to combine.
Reduce heat to low and cover.
Cook over low heat for 20 minutes, stirring occasionally.
We love sharing recipes on social media, and in our humble option, all our recipes shou…
When online food trends go viral, we always want a piece of the action. We also want to…
Fresh, light and bursting with flavour, the perfect tasty snack or starter with a lil I…
Rich in protein, fibre and healthy fats, it’s already a diverse and balanced food on …
Watch from our extensive list of great video recipes, try one today.
Drop A Dress Size
6 Week Challenge
Join now!
For assistance, please contact our support team. Thank you.
Congratulations, you’ve chosen our local membership bundle for:
Congratulations, you’ve chosen our online only membership bundle for:
Congratulations, you’ve chosen our online membership bundle for: