1 Tb. olive oil
12 oz. chopped borccoli
1 large potato, peeled & chopped
1 medium onion, chopped
2 c. chicken stock, divided
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. curry powder
2 tsps. Dijon mustard
1 c. milk
1/3 c. Cheddar cheese
Heat oil. Add broccoli, potatoe & onion & saute, stirring, about 5 minutes over medium heat. Add 1 c. stock, along with seasonings. Cover & simmer over low heat until tender, about 30 minutes. Let cool, pour & process along with mustard until smooth. Pour soup mixture back into pot & add remaining stock, milk & cheese. Heat stirring to blend, until cheese has just melted. 214 cal, 10g fat, 5mg chol, 271mg sod
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