How to make PotatoBroccoli Soup
Prep
Time: 10 minutes|Cook
Time: 30 minutes|Serves:
1
1 cup of broth
Half a cup of broccoli (chopped)
1 small-sized potato (chopped)
1 tablespoon corn starch
Half a cup of milk
2 tablespoons cheddar cheese (shredded)
1 teaspoon garlic powder
Pepper and salt according to taste
Half a cup of broccoli (chopped)
1 small-sized potato (chopped)
1 tablespoon corn starch
Half a cup of milk
2 tablespoons cheddar cheese (shredded)
1 teaspoon garlic powder
Pepper and salt according to taste
1. Peel and cut the potato. Boil until tender.
2. Steam the broccoli until tender.
3. Put the potato and broccoli in a food
processor and puree.
4. Mix 1 tablespoon cornstarch in 1/4 cup broth
in a saucepan and heat for 1 minute until it starts to boil.
Gradually add the rest of the broth and let it cook until it starts to boil
again. The liquid will become thick and creamy due to the corn starch.
5. Put in the milk, garlic powder and puree and
stir. Then add the
pepper and salt to taste.
pepper and salt to taste.
6. Remove from heat. Put in the cheddar cheese
and stir until
melted.
melted.
7. Serves: when hot. Leftovers can be kept in the
refrigerator for 3 days.
Per
Serving:
Calories: 171, Carbohydrates: 22.5g, Protein: 14.4g, Fat: 2g, Fiber: 4.6g, Sugar: 3g
Calories: 171, Carbohydrates: 22.5g, Protein: 14.4g, Fat: 2g, Fiber: 4.6g, Sugar: 3g
