Makes: 5 servings (1 cup per serving)
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 4 cups frozen chopped broccoli
- 3 cups water
- 1 chicken bouillon cube
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup milk
- 4 ounces (1 cup) shredded cheese
Directions
- Collect, dice, shred, and measure all ingredients before starting to prepare the recipe. Heat oil in a large pot over medium heat. Add onion, and cook for about 2 minutes until the onion is soft and clear.
- Add flour to the pot, and cook for 1 minute, stirring continuously.
- Add broccoli, water, bouillon cube, salt, pepper, and garlic powder.
- Reduce heat to medium low, and cook for about 20 minutes or until the broccoli is tender. Stir occasionally to prevent soup from sticking to the pot.
- Remove from heat, add the milk and cheese, and stir until cheese melts.
- Place back on the stove, and cook on low heat for about 2 to 3 minutes until soup is thoroughly heated. Serve immediately.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Note: This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!
Be creative! Add other veggies like frozen peas or corn or shredded carrots in step #4.
Nutrition facts | |
---|---|
5 servings per container Serving size | 1 Cup (293g) |
Amount Per Serving Calories | 220 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 5g | 25% |
Trans Fat 0g | |
Cholesterol 25mg | 8% |
Sodium 640mg | 28% |
Total Carbohydrate 11g | 4% |
Dietary Fibers 3g | 11% |
Total Sugars 3g | |
Includes 0g Added Sugars | 0% |
Protein 9g | 18% |
Vitamin D 0mcg | 0% |
Calcium 225mg | 15% |
Iron 1mg | 6% |
Potassium 203mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |