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Broccoli is one of the most healthful and most nutritious vegetables available in the market.From the U.S. Department of Health and Human Services, Ira Dreyfuss cited that broccoli and other cruciferous vegetables, such as radish and cauliflower, may be crucial to boosting the immune system as we age.
She further said that research suggests the chemical sulforaphane can activate antioxidants to help restore an aging immune system, which weakens because of free radicals that damage cells.
Hubby always buys this veggie at the farmers' market. So in my hope to get rid of all the broccoli in my two vegetable containers in my refrigerator, I decided to make the Cream of Broccoli Soup. I found this recipe in the box of Carnation milk at the store. But I added a little touch of my kitchen ingenuity to make the presentation more colorful.
Here is the list of things that you will need in case you want to try my recipe:
* 3 cans (14.5 oz each) reduced fat chicken or vegetable broth
* 9 cups broccoli florets
* 1 small onion coarsely chopped
* 1 1/3 cups dry Carnation Instant Nonfat Dry Milk
* 3 cloves garlic, minced
* 1/2 cup carrots, cut in very tiny cubes
* 1/2 cup water
* 1/4 cup all-purpose flour
* 1/4 tsp salt (optional)
* 3 bay leaves
* 1/4 tsp ground black pepper
* 3 tbsp + 1 tbsp olive oil
Here is how to do it:
* In a non-stick pan, heat 1 tbsp of olive oil.
* Brown garlic then add onions. Stir until transparent.
* Add broth and bring to a boil.
* Add broccoli and cover the pan.
Bring to a boil again for about 5 to 7 minutes.
* Remove from heat and cool slightly.
* Smooth the vegetable-broth mixture in the food processor.
Blend until desired consistency.
* Return the processed mixture to the pan.
* Combine milk, water, flour, salt (if needed)
and black pepper in medium bowl. Mix well.
* Stir the mixture into soup and throw in the carrots
and bay leaves.
* Bring it to a boil or until carrots are done.
* Serve with your favorite crackers or bread.
* Have a Happy Meal!
* 9 cups broccoli florets
* 1 small onion coarsely chopped
* 1 1/3 cups dry Carnation Instant Nonfat Dry Milk
* 3 cloves garlic, minced
* 1/2 cup carrots, cut in very tiny cubes
* 1/2 cup water
* 1/4 cup all-purpose flour
* 1/4 tsp salt (optional)
* 3 bay leaves
* 1/4 tsp ground black pepper
* 3 tbsp + 1 tbsp olive oil
Here is how to do it:
* In a non-stick pan, heat 1 tbsp of olive oil.
* Brown garlic then add onions. Stir until transparent.
* Add broth and bring to a boil.
* Add broccoli and cover the pan.
Bring to a boil again for about 5 to 7 minutes.
* Remove from heat and cool slightly.
* Smooth the vegetable-broth mixture in the food processor.
Blend until desired consistency.
* Return the processed mixture to the pan.
* Combine milk, water, flour, salt (if needed)
and black pepper in medium bowl. Mix well.
* Stir the mixture into soup and throw in the carrots
and bay leaves.
* Bring it to a boil or until carrots are done.
* Serve with your favorite crackers or bread.
* Have a Happy Meal!
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