CREAMY BROCCOLI SOUP
1 cup chopped carrots(about 2 medium)
1 cup chopped celery (about 2 stalks)
¾ cup chopped onions (about 1 medium)
3 Tbsp. oil
2 cans (141/2 oz.) fat-free reduced-sodium chicken broth
½ tsp. pepper
4 ½ cups broccoli florets (about 2 small bunches)
½ cup Minute Premium Brown Rice, uncooked
2 cups lowfat milk
¼ cup grated Parmesan cheese
Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat for 5 minutes. Add broth and pepper; stir. Bring to a boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently.
Add soup in batches, to blender or food processor; cover. Blend until pureed. Return soup to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Calories- 160; total fat- 8 gm; saturated fat- 2 gm; cholesterol- 10 mg; sodium- 370 mg; carbohydrate- 14 gm; fiber- 2 gm; sugars- 6 gm; protein- 9 gm; Exchanges- ½ starch, 1 vegetable, 1 lean meat, 1 fat