I’ve been making an effort to cook more, both to save money and to eat more healthily. I stumbled across an oldie but a goodie this week, and had to share it. It’s a perfect quick weeknight meal. It tastes indulgent, but is pretty good for you. I originally got it in Cooking Light magazine, but it’s posted here.
Broccoli and Cheese Soup
Yield: 6 servings (serving size: 1 1/3 cups)
* Cooking spray
* 1 cup chopped onion
* 2 garlic cloves, minced
* 3 cups fat-free, less-sodium chicken broth
* 1 (16-ounce) package broccoli florets
* 2 1/2 cups 2% reduced-fat milk
* 1/3 cup all-purpose flour
* 1/4 teaspoon black pepper
* 8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Nutrition info: 203 calories, 2.9 g fiber, 6.3 g fat
WW points per serving: 4
For more great ideas, head over to Rocks in My Dryer (this week is the last week Shannon is hosting Works for Me Wednesday, so be sure to leave a comment for her!)