INGREDIENTS:
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 4 cups chopped broccoli
- 3 cups water
- 1 chicken bouillon cube
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup milk
- 4 ounces cheese, shredded (1 cup shredded)
STEPS:
- Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
- Heat oil in a large pot over medium heat. Add onion, and cook for about 2 minutes until the onion is soft and clear.
- Add flour to the pot, and cook for 1 minute, stirring continuously.
- Add broccoli, water, bouillon cube, pepper, and garlic powder.
- Reduce heat to medium low, and cook for about 20 minutes or until the broccoli is tender. Stir occasionally to prevent soup from sticking to the pot.
- Remove from heat, add the milk and cheese, and stir until cheese melts.
- Place back on the stove, and cook on low heat for about 2 to 3 minutes until soup is thoroughly heated. Serve immediately.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Note: This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!
Be Creative:
Add other veggies like frozen peas or corn or shredded carrots in step #4.
Nutrition Facts |
|
|---|---|
|
5 Servings per container |
|
Amount Per ServingCalories 250 |
|
| Total Fat 17g | 22% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 190mg | 8% |
| Total Carbohydrates 16g | 6% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Includes 0g Added Sugars | 0% |
| Protein 11g | 22% |
| Vitamin D 0.5mcg | 2% |
| Calcium 251mg | 20% |
| Iron 1mg | 6% |
| Potassium 306mg | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.