CREAMY LIGHT BROCCOLI SOUP

CREAMY LIGHT BROCCOLI SOUP image

Yield 6 bowls

Number Of Ingredients 19

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1 small onion
4 cloves of garlic
1 large carrot
3 sticks celery
1 tsp olive oil
1 tin condensed mushroom soup (fat free lower sodium)
2 tbsp sherry
2 cups cooked pinto beans
1 lb potatoes
4 cups stock
2 lb broccoli
1 cup milk
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp lemon juice + grated zest
1 cup light sour cream
1 cup half fat sharp cheddar
1 tsp nutmeg
salt, pepper and a dash of chilli flakes

Steps:

Saute the onion, garlic, carrot and celery in olive oil until soft. Pour the sherry in and wait until the alcohol has evaporated, then add the mushroom soup, potatoes, beans, stock and the broccoli stalks, saving the florets until later. Simmer for around 15 mins or so until the potatoes are nearly done, then add the broccoli florets and milk then bring to a boil until the broccoli and potatoes are cooked. Take off the heat and add the mustard, vinegar and lemon juice. Season to taste then take some of the mixture and blend until smooth. I like to have some chunks in there so I only blend half. Add the cheese and sour cream and stir in and serve.