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
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