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8 servings, 1 cup each
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Substitute 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.
This savory soup is both rich in vitamin A thanks to the carrots, and an excellent source of vitamin C from the broccoli.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for dinner tonight with a few changes to make it more healthy: I used brown rice and 2% milk. I also used a few garlic cloves instead of onion and part chicken broth and part turkey broth because it's what I had on hand. I used more broth than the recipe called for and I "blended" the batches through a food processor instead of a blender. Easy to make and yummy!
This was really good soup. I loved the consistency. I used skim milk and there was still a rich flavor. The pepper gave it a really nice bite, also. I added salt because I did feel that it needed a bit more flavor, but overall, I thought it was a great soup. Would definitely make again.