prep time
15 min

cook time
20 min

servings
8

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
½ cup (125 mL)
1¼ cups (300 mL)		chopped carrots (about 2 medium)
¾ cup (175 mL)		chopped onions (about 1 medium)
½ cup (125 mL)		chopped celery (about 2 stalks)
3 tbsp (45 mL)		oil
2 cups (500 mL)		water
4½ cups (1.125 L)		broccoli florets (about 2 small bunches)
2 cups (500 mL)		milk
¼ cup (50 mL)		grated Parmesan cheese
2 cans (10 fl oz/284 mL)		25% less sodium chicken broth

INSTRUCTIONS

Step 1: Cook and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat for 3 minutes Add broth and water; stir. Bring to boil

Step 2: Stir in broccoli and Minute Rice^®. Reduce heat to medium-low; simmer for 10 to 15 minutes or until vegetables are tender, stirring frequently

Step 3: Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally

Broccoli soup is so satisfying, and this one uses rice instead of cream for a creamy taste without as much fat.

Substitute: You can substitute 4½ cups (1.125 L) chopped asparagus or chopped leeks for the broccoli. Nutrition Bonus: This creamy soup is an excellent source of vitamins A & C and contains a moderate amount of dietary fibre thanks to the carrots and broccoli.