A full-flavoured soup loaded with calcium from broccoli, beans, milk and cheese hits the spot on a cold night. For a nondairy version, omit the cheese and milk; add enough water to thin soup.
- Portion size 6 servings
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic chopped
- 4 cups coarsely chopped broccoli (about 1 bunch)
- 2 1/2 cups chicken stock
- 1 potato peeled and diced
- 1 cup drained canned white pea beans
- 1 1/2 cup shredded light Cheddar-style cheese
- 1 cup 1% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.
Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened. In food processor or blender, pur?to desired consistency; return to saucepan.
Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted. Ladle soup into bowls; sprinkle with remaining cheese.
Nutritional facts Per serving, about:
- Protein 17 g
- Calories 225.0
- Total carbohydrate 20 g