Broccoli and Cheddar Soup
This soup serves 6 at 1 Bite per serving
- 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
- 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.