Happy Friday!!!!!!!!! Weekend plans? Things are looking pretty low key around here. Date night Friday, hair appointment Saturday, couple workouts, otherwise?
Due to some major changes going on with the Secret Recipe Club, there will be no posting in January. This decision was made after group A (the group I’m in) received their assignments. I already had my mind set on making Susie’s easy and light broccoli soup. I decided to go ahead and make the soup anyways with just a few adjustments.
- 1 bag of fresh broccoli florets
- 1 clove of garlic, minced
- 3 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 TBSP olive oil
- ½ cup chopped onion
- 2 TBSP low fat milk or almond milk
- 1/8 teaspoon ground red pepper
- Optional: Shredded cheddar or mozzarella cheese
Saute onion, garlic, and thyme in olive oil over medium heat for ~7 minutes.
Add in broth, red pepper, and broccoli florets and simmer for 15 minutes covered until broccoli is nice and soft.
Remove from heat and cool briefly then either puree with an emulsion blender or pour into food processor or blender and puree.
Stir in milk and desired amount of mozzarella cheese.
Enjoy! I made this soup earlier in the day and then reheated it at dinner time. I added chickpeas (not shown) and I think cooked ground turkey or chicken would make an awesome addition too:
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