Ingredients
- 2 teaspoons light margarine ( Becel)
- 1 small onions
- 2 -3 garlic cloves, smashed
- 5 cups broccoli, cut into pieces
- 2 large potatoes, scrubbed, unpealed, cut into 1 1/2 inch pieces
- 4 cups chicken broth
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
How to Make
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Step 1: In a medium saucepan, heat margarine over medium heat.
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Step 2: Add onion and garlic and saute until softened.
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Step 3: Stir in broccoli and potatoes and saute 1 minute.
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Step 4: Add broth and bring to a boil.
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Step 5: Reduce heat and simmer for 15 minutes or until veggies are tender.
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Step 6: Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.Return to the pan and heat through.
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Step 7: Variation: Substitute cauliflower, celeriac, squash or a combination of these veggies.
We hope you enjoy this recipe!
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