Broccoli Asparagus Soup
1 bunch broccoli chopped
3/4 lb. asparagus, fresh or frozen (about 15-18 sprigs fresh)
1/3 c. chopped onion
2 c. low sodium vegetable broth
1-2 cloves garlic, pressed
1/4 tsp. each of: black pepper, cumin, thyme
2 tbsp. butter or olive oil
1 c. nonfat milk
Salt to taste
Boil broth, broccoli and asparagus, and onion until tender. Let cool
slightly. Puree in blender or food processor. Set aside.
In a saucepan, melt butter or olive oil. Whisk in flour until flour is
dissolved, stirring constantly. Slowly stir in milk and continue to
whisk for 2 minutes or until
smooth. Add garlic and spices, then stir in broccoli/asparagus and let
cook on medium for 5-10 more minutes.
Makes 4 servings (1 cup each).
This is healthy and an amazing appetizer, or pair it with a sandwich for lunch.
Dana Huffman, CHDS