1. Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
2. Heat oil in a large pot over medium heat. Add onion, and cook for about 2 minutes until the onion is soft and clear.
3. Add flour to the pot, and cook for 1 minute, stirring continuously.
4. Add broccoli, water, bouillon cube, salt, pepper, and garlic powder. Reduce heat to medium low, and cook for about 20 minutes or until the broccoli is tender. Stir occasionally to prevent soup from sticking to the pot.
5. Remove from heat, add the milk and cheese, and stir until cheese melts.
6. Place back on the stove, and cook on low heat for about 2 to 3 minutes until soup is thoroughly heated. Serve immediately.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Note: This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!
Be creative! Add other veggies like frozen peas or corn or shredded carrots in step #4.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
Low in:
Added sugar
Total fat
Trans fat
Sodium
High in:
At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber