Fat-Free Cream of Broccoli Soup

1 onion, diced
4 garlic cloves, chopped
1/2 tsp dried tarragon
salt and pepper, to taste
4 cups vegetable stock
2 cups water
4-6 medium potatoes
1 24 oz bag frozen broccoli
1 tsp dill weed
  • Saute onion and garlic in a few tablespoons of vegetable broth, until soft
  • Add tarragon and black pepper, and heat for another minute
  • Cut a few of the potatoes in half and dice the rest
  • Add the broth, water, and potatoes, and bring to a boil
  • Simmer for 20 min
  • Add broccoli and simmer for another 15 min
  • Place the large pieces of potatoes and most of the broccoli in a blender, and blend until smooth
  • Return blended mixture to pot, add dill and mix well
  • Heat for another 10 minutes

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