BROCCOLI SOUP

2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion or spring onion
6 tablespoons butter, cubed
6 tablespoons flour or self raising flour
3 cups chicken broth
2 cups low fat milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
½ teaspoon garlic powder
½ teaspoon salt

Bring water to boil. Add the broccoli, celery and carrots; boil 2 – 3 minutes or until crisp-tender. Drain and set vegetables aside.
In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil and cook and stir for 1 minute or until thickened.
Stir in reserved vegetables and remaining ingredients. Reduce heat, cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Recipe posted by Gordon Hodge