If you are looking for a hearty healthy soup, this one’s for you.  Make a batch on Sunday night and pack in single serving size storage containers to have ready to take to work for lunch or ready for an afternoon snack.

Cooking Preparation Time: 45 Minutes
Cooking Difficulty Level: Medium
Serves: Five 2 Cup Servings


1    Package/Bunch Frozen or Fresh Broccoli, chopped
1 1/2 TBsp Olive Oil
1    Medium Yellow Onion, chopped
2    Cloves Garlic
2    Medium Russet Potatoes, peeled & cubed
2    Cups Water
2    Cups Vegetable Stock
2    Cups Low Fat Milk
1/8 Tsp Black Pepper

How To Prepare:

  1. Heat oil in saucepan over low heat.  
  2. Add onion and garlic, stirring and cooking for 5 to 10 minutes.  
  3. Add chopped broccoli, chopped potatoes, vegetable stock and water to saucepan.  
  4. Increase heat to high and bring to a boil.  
  5. Cover, reduce heat to low and simmer about 15 minutes.
  6. Strain the soup, keeping the liquid.  
  7. In a blender or food processor, mix broccoli mixture until smooth.  
  8. Return mixture and liquid to pan.  
  9. Stir in milk and pepper.  
  10. Bring to boil over medium heat.  
  11. Serve!
Nutrition Data for 1/2 Cup Serving.  
Multiply for Personal Serving Size.