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Skinny Broccoli Soup
A Tasty, Fat-Free Alternative
4 cups broccoli florettes
4 cups nonfat milk
1 small can nonfat condensed milk
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tsp. salt (adjust to taste)
1 tsp. pepper
1/2 tsp. ground nutmeg
1 Tbls. parsley
1 tsp. basil
1 tsp. ground sage
2 Tbls. corn starch

 

I came up with this recipe when my dad found out he had to start watching his fat intake. It's almost as good as the high-fat version, thanks to the spices and the thickness added by the cornstarch. Enjoy!

In a large saucepan, bring milk and condensed milk to a simmer, over med-low heat. Stir constantly to avoid scalding. Add basil, sage, nutmeg, salt to taste, pepper, garlic, and onion.

Place cornstarch in a bowl and add about 3-4 Tbls. of the hot milk. Stir until smooth. This will help you add the cornstarch to the soup without making lumps.

Slowly pour the cornstarch mixture into the soup, stirring constantly, until you like the thickness. If you accidentally make it too thick, just add more milk. If the cornstarch gets lumpy, use a whisk.

Add the broccoli and let the soup simmer, still stirring, for about 10 minutes. This will leave the brocolli with a little firmness, but if you like your broccoli softer, just simmer a little longer. The best way to learn to cook is to taste as you go!

Preparation Time: About 30 minutes Serves: 4-6
Recipe Origin: United States
Submitted by:
Sarah Taylor
Alaska
United States
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