Broccoli and Potato Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:20
Ingredients
| 2 med | Potato, flesh and skin, raw |
| 2 cup | Soup, vegetarian vegetable, canned, prepared with equal volume water, commercial |
| 1/4 tsp | Spices, pepper, black |
| 1/2 tsp | Spices, thyme, ground |
| 1 dash | Spices, nutmeg, ground |
| 1 cup | Milk, fluid, 3.25% milkfat Diet
Diet Substitutes:
Milk, buttermilk, fluid, cultured, lowfat
Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids and vitamin A
Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim)
Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A
Soy milk, fluid
|
| 1 cup | Egg, yolk, raw, fresh |
| 1 tbls | Soy sauce made from hydrolyzed vegetable protein |
Directions
1. In a saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings.
2. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
3. While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer mixture to a food processor, and process until smooth.
4. Return pureed soup mixture to the pan. Stir in broccoli florets.
5. In a measuring cup, combine remaining ingredients. Gradually add to soup and heat; do not allow mixture to boil. Serve hot.
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