Broccoli and Carrot Soup

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Broccoli and Carrot Soup

 

2 cups broccoli florets

2 medium carrots, peeled and sliced

1 medium baking potato, peeled and sliced

2 garlic cloves, sliced

4 cups vegetable stock

1/2 tsp. dried thyme

inch nutmeg

1 cup 2% milk

salt and freshly cracked black pepper to taste

 

Place first 7 ingredients into a pot. Bring to a simmer and cook until

vegetables are very tender, about 20 minutes. Puree soup in a blender or food

processor, and then return to the pot. Add milk, salt and pepper. Heat through,

and serve.

Makes 4 servings.

Calories 106, Fat 2.1 g, Carbs 18.4 g, Sodium 691 mg, Fiber 2.2 g.

 

 

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