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Prep 15 mins
Cook 40 mins
Full of vitamins and fiber, this delicious soup is the ideal first course for a cold winter night. Also makes a filling main course with some fresh crusty bread
- Thinly slice broccoli stems. Chop flowerets; set both aside.
- In skillet saute onions, carrots and garlic in oil 10 minutes or until carrots are softened. Add broth and broccoli; bring to boiling. Reduce heat, cover and simmer 25 minutes.
- Reserve 1 cup cooked vegetables.
- Place remaining vegetables and liquid in food processor. Blend until smooth. Return to saucepan with reserved vegetables. Stir in milk and salt and pepper to taste. Cook 5 minutes or until heated through.