prep time
15 min
15 min
cook time
20 min
20 min
servings
8
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.
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.
WHAT'S FOR DINNER?
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