Yield: 6-8 Servings (2 quarts)
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
In the same pot, sauté 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; 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.
1. Substitute low sodium chicken broth and omit the onion salt, use other spices
2. Substitute the cooking water for the chicken broth or go half water, half chicken broth
3. Sauté onion and celery in butter and use 4 tbs. flour. 4 cups chicken broth with 2 cups milk. 3 cups cheese – optional
Let your Taste Buds Explore Frugal Feeding’s Carrot and Orange SoupRecipe and photo from FrugalFeeding.com
• 4 large carrots, diced
• 1 onion, diced
• 1 stick of celery, diced
• 1 small handful of red lentils
• 1 litre (approx. 4 cups) of vegetable stock
• 2 oranges
• 1 tbsp honey
• Olive oil
1. Fry off the onion and celery in a dash of olive oil, cook until translucent. Tip in the carrots and allow them to heat through. Add the zest of both oranges followed by vegetable stock and lentils. Boil until the carrot and lentils are soft through.
2. Blend the soup using either a stick blender or food processor. Add the juice of both oranges, honey and season to taste. Serve hot.