It’s a soup in puree form, light and tasty yet hardy and fulfulling.
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped onions
3 tablespoon canola oil
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 teaspoon pepper
4-1/2 cups broccoli florets
1/2 cup instant white rice, uncooked
2 cups milk
1/4 cup lite parmesan cheese (grated)
Put canola oil in large pan over medium heat. Heat oil until a few drops of water sizzle when added. Place carrots, celery and onion in pan. Cook for about 5 minutes being sure to stir often to keep from sticking. Stir in chicken broth and pepper. Bring to a rapid boil. Reduce heat to low. Stir in broccoli and rice. Simmer about 15 minutes or until vegetables are fork tender. Pour broccoli mixture into blender a little at time and puree. Put broccoli puree back in pan and add milk and cheese. Cook on low heat until cheese is completely melted and puree is heated through.